Preparation Steps

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 to 3 layers of heavy-duty foil to prepare for a water bath.
• Make the crust: In a bowl, mix chocolate cookie crumbs and 0.25 cup sugar, then stir in melted butter until the mixture resembles wet sand.
• Press the crust firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.
• Beat cream cheese and 1.0 cup sugar on medium speed until smooth and fluffy, about 2 minutes, scraping the bowl as needed.
• Beat in flour, then mix in sour cream, 0.75 cup Baileys, 0.25 cup heavy cream, vanilla, and salt until smooth.
• Add eggs one at a time on low speed, mixing just until combined after each to avoid incorporating excess air.
• Pour the filling over the baked crust. Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from the water bath, discard foil, and cool to room temperature. Chill uncovered until cold, then cover and chill at least 6 hours or overnight.
• Make the ganache: Heat 0.5 cup heavy cream until just simmering. Pour over chocolate chips, let stand 2 minutes, add 2.0 tbsp Baileys and 1.0 tbsp butter, then stir until smooth and glossy.
• Pour the slightly cooled ganache over the chilled cheesecake, letting it drip over the edges. Chill 20 minutes to set.
• Garnish with whipped cream and chocolate shavings. Slice with a hot, dry knife for clean cuts and serve.