• If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.

Make The Graham Cracker Crust

• Crush the graham crackers with the brown sugar in a food processor or high powered blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)

Make The Baileys Cheesecake

• Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, cornstarch, Baileys Irish cream and vanilla and beat another minute, until fully combined. On low (speed 2), add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.
• Pour the cheesecake mixture into the pre-baked graham cracker crust.
• Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
• Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool for another 1-2 hours. Then prepare the ganache topping.

Make The Baileys Chocolate Ganache

• Place the finely chopped semi-sweet/dark chocolate in a glass or metal heat proof bowl. Then measure the Baileys Irish Cream and heavy cream into a saucepan and warm over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped chocolate.
• Allow the cream to sit on the chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. Spread the ganache over the cooled cheesecake with an offset spatula.
• Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
• If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve.