Instructions

1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
5. For the filling:Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
6. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and ¼ cup of cocoa powder and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
7. In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Allow to cool.
8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar, ¼ cup of cocoa powder and vanilla extract and continue beating until smooth
9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese. Finally, beat in the heavy whipping cream and the Baileys until incorporated.
10. Slowly fold in the whipped cream in two batches until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
11. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
12. Use a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge sauce and chopped chocolate as desired.