Instructions

• Preheat oven to 350°F (175°C). Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes. Let cool completely.
• In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream, Baileys, and vanilla. Add eggs one at a time, beating well after each addition.
• Pour filling over cooled crust. Bake for 50-60 minutes, or until the center is just set. Turn off oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar.
• Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
• For ganache, heat heavy cream in a saucepan until simmering. Pour over chocolate and let sit for 1 minute. Stir until smooth.
• Pour ganache over cheesecake and spread evenly. Refrigerate for 30 minutes to allow ganache to set.