Lightly coat a 9-inch springform pan with nonstick spray and set aside.
Add the cookies to a ziplock bag, and crush them using a rolling pin.
Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
Refrigerate for at least 20 minutes.
Baileys Cheesecake Filling:
Preheat oven to 325 degrees F.
In a large bowl, beat cream cheese for 1 minute.
Add sugar, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
Add vanilla extract, sour cream and Baileys, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
Pour the batter into the prepared pan. Level the top with a spatula.
Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
Baileys Chocolate Ganache:
Add chopped chocolate and corn syrup to a medium bowl and set aside.
In a small saucepan over medium heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in slightly warm Baileys until fully combined.
Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
Baileys Chocolate Whipped Cream:
Add all ingredients to a cold bowl and whisk until fluffy and stiff peaks form.
Add to a piping bag fitted with the star tip and pipe onto the cheesecake.