Preparation Steps

• Prepare the Crust: Preheat oven to 325°F (160°C). Crush Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
• Mix the Cream Cheese Base: In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy. Add the granulated sugar and cocoa powder, mixing until well combined.
• Incorporate Wet Ingredients: Add the sour cream and Bailey's Irish Cream liqueur to the cream cheese mixture. Blend until the batter is completely smooth.
• Add the Eggs: Gently mix in the eggs one at a time on low speed, being careful not to overmix the batter to prevent cracks from forming during baking.
• Bake in a Water Bath: Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil and place it in a roasting pan filled with 1 inch of hot water. Bake at 325°F for 70 to 80 minutes until the edges are set but the center still has a slight jiggle.
• Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and refrigerate for at least 6 hours or overnight to set completely.
• Make the Ganache and Decorate: Heat the heavy cream until simmering, then pour over the chocolate chips. Let sit for 3 minutes, stir until smooth, and mix in the Bailey's. Drizzle the ganache over the chilled cheesecake before serving.