• Preheat oven to 325F (300F convection oven). Gather a 9" springform pan, set aside.

Chocolate Cookie Crust

• In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.
• Pour cookie crumb mixture into your 9" springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.

Cheesecake

• In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
• Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.
• Pour cheesecake mixture into prepared springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).
• Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.

Chocolate Ganache (optional)

• Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.

Coffee Whipped Cream (optional)

• In a medium bowl, combine heavy cream with brown sugar, espresso powder, and vanilla extract. Whip to a light, airy, whipped cream texture. Set aside.

Assembly

• Remove the rim of your springform pan. Place cheesecake on flat surface.
• Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set.
• Decorate cheesecake with pipped coffee whipped cream, as desired!
• Cut, serve, and enjoy!