Prep time: 30 minutes. Cook time: 1 hour 15 minutes. Inactive time: 6 hours.
Preheat oven to 350 degrees (F). Prepare a 9-inch springform pan for the water bath by covering the outside of the pan with heavy-duty aluminum foil on the bottom and halfway up the sides. You want to make the pan as watertight as you can. Lightly spray the inside of the pan with non-stick cooking spray.
Put Oreo cookies in a food processor and reduce to fine crumbs. You may have to do this in smaller batches.
In a large mixing bowl, combine the cookie crumbs with the melted butter and mix well. Press the mixture into the bottom of the springform pan and halfway up the sides. Bake crust for 10 minutes. Remove and set aside to cool.
Reduce oven temperature to 325 degrees (F).
Add the softened cream cheese and the sour cream in the bowl of an electric mixer. Beat until completely smooth. Add in the sugar and continue to beat until smooth, scraping sides and bottom of the bowl as needed. Next add the eggs and the egg yolks and continue to beat until smooth and velvety.
In a small bowl mix the instant espresso powder with hot water and stir until completely dissolved. Next, stir in the Baileys Irish Cream until combined. Gently fold this mixture into the cream cheese mixture until combined. Pour the filling on top of the partially baked crust.
To make the water bath, place the springform pan in the middle of a large roasting pan. Fill the roasting pan with an inch of hot water and place in the oven. Bake the cheesecake for 1 hour and 15 minutes.
Once the cheesecake has been baked, turn off the heat and leave the cheesecake in the oven, allowing it to sit undisturbed for an additional 40 minutes. Remove the cheesecake from the oven and gently run a sharp knife around the edge of the cake. Allow to cool for 30 minutes, then remove the springform ring. Cover loosely with plastic wrap and place in the refrigerator for at least 6 hours.
One hour before serving the cheesecake, make the ganache. Place the chocolate chips in a medium bowl. In a small saucepan over medium heat, gently heat the cream until it begins to bubble along the edges. Pour the cream on top of the chocolate chips and let sit for 1 minute. Using a whisk, incorporate the chocolate into the cream and whisk until smooth and glossy. Whisk in the Bailey's Irish Cream. Let the mixture cool completely before pouring over the cheesecake.
Return the cheesecake to the refrigerator for one more hour. Once the ganache has set the cheesecake is ready to serve. Enjoy!
I melted about a 1/4 cup of chocolate chips in the microwave (low and slow with lots of stirring) then piped the chocolate into star shapes. After chilling in the refrigerator to set, I dusted the flat side with gold luster powder mixed with a bit of vodka before arranging them on top of the cheesecake.
Feel free to freeze any leftover cheesecake. I wrapped the few leftover pieces individually in plastic wrap then placed in a freezer-safe Ziploc bag. When you're ready to eat, unwrap the piece and place on a plate for 15 minutes... or it tastes just as good while frozen!
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