Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed graham crackers with melted unsalted butter until it resembles wet sand. Press firmly into the bottom of your springform pan.

In a large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy, about 2-3 minutes.

Add eggs one at a time, beating on low speed until just combined.

Gently fold in Baileys Irish Cream and heavy whipping cream until fully combined.

Pour the cheesecake mixture over the crust and smooth the top.

Bake for 50-60 minutes until edges are set with a slight jiggle in the center.

Turn off the oven, crack the door and cool for about 1 hour, then refrigerate for at least 4 hours or overnight.

Heat heavy cream until simmering and pour over chopped chocolate, stirring until smooth to make ganache.

Pour ganache over the cooled cheesecake and chill for another 30 minutes.

Run a knife around the edge of the pan, slice into equal pieces, and serve.

Store leftovers in an airtight container in the fridge for up to 5 days.