- Prepare the Crust: Preheat your oven to 325°F (163°C). Mix OREO crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until incorporated. Beat in eggs one at a time. Add sour cream and Baileys, and mix just until smooth — do not overmix.
- Set Up the Water Bath: Wrap the springform pan in heavy-duty foil to prevent leaks. Place it in a large roasting pan and pour boiling water around the pan, about halfway up the sides.
- Bake: Pour the filling over the crust. Bake at 325°F (163°C) for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let cheesecake sit for 1 hour inside.
- Cool: Remove from oven and water bath. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
- Prepare the Ganache: Heat cream until just simmering, then pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add Baileys and corn syrup if using. Let cool slightly.
- Top the Cheesecake: Pour ganache over the chilled cheesecake and smooth with a spatula. Let set for 30 minutes in the fridge.
- Garnish & Serve: Pipe whipped cream along the edges and top with chocolate shavings if desired. Slice and enjoy cold.
💡 Tip: For clean slices, dip a knife in hot water and wipe clean between each cut. Store leftovers covered in the fridge for up to 5 days.
