Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray. Tightly wrap the outside of the pan with a double-layer of aluminum foil, being sure to go all the way up the sides of the pan to ensure water from the water bath can not seep into the bottom of the pan. Set aside.

To the bowl of a food processor, add the OREO cookies and pulse for 30-60 seconds or until fine crumbs form.

With the food processor running, slowly drizzle in the melted butter. Mix just until the mixture resembles wet sand.

Press the mixture into and even layer on the bottom of the prepared springform pan. Bake for 15 minutes, remove from the oven and allow to cool while preparing the filling mixture.

Reduce the oven temperature to 325°F.

To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar, on medium-low speed, for 2-3 minutes or just until smooth.

With the mixer on low, add the eggs one at a time being sure that each egg is well incorporated before the next is added followed by the sour cream. Scrape down the sides of the bowl and paddle to ensure all the ingredients are evenly incorporated.

Slowly drizzle in the Baileys, while mixing on low speed, until fully incorporated and the batter is smooth. Overmixing the batter, on too high of a speed, can incorporate too many air bubbles causing the cheesecake to not bake up properly.

Pour the cheesecake batter into the springform pan being sure to smooth the top of the batter to ensure it bakes up evenly.

Place the cheesecake into the center of a large roasting pan. Place the pan onto the center rack of the oven. Carefully pour the boiling water about 1-1 ½ inches up the side of the springform pan. This creates a water bath to bake the cheesecake to ensure it bakes evenly.

Bake for 1 hour and 10-15 minutes or just until the outside edges are lightly golden and the center is set and just barely jiggles when the side of the pan is gently tapped.

Turn off the oven and crack the door open 1-inch. Allow the cheesecake to rest in the oven for 1 hour to finish cooking as the oven slowly cools down.

Remove the cheesecake from the oven and allow it to cool on the counter for an additional 1-hour or until cool enough to place into the refrigerator to chill for a minimum of 8 hours or up to overnight. The cheesecake needs to be completely chilled before adding the ganache layer.

In a microwave safe bowl, heat the chopped semi-sweet chocolate and heavy cream for 1 minute. Stir until smooth.

Stir in the Baileys until fully incorporated followed by the corn syrup and set aside for 2-3 minutes to cool slightly before adding to the top of the chilled cheesecake.

Remove the Baileys cheesecake from the refrigerator. Remove the outer ring from the pan and transfer the cheesecake to a serving plate.

Spoon the ganache onto the center of the cheesecake and carefully spread to the edges being sure not to allow the ganache to drip over the sides.

Allow the cheesecake to sit at room temperature for 1-hour or until the ganache has cooled completely and firmed up before slicing and serving.

Individual slices can be garnished with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.