Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to go all the way up). I like to use the bottom of a measuring cup to press the mixture down.

Bake crust for 10 minutes at 325° F. Remove from oven (keep oven on) and set aside to cool completely.

Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil. Make sure the foil comes almost all the way up the sides of the pan. Repeat with a second layer of aluminum foil. Prepare cheesecake mixture.

In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until smooth, about 4 minutes. Scrape down the sides and bottom of the bowl as necessary.

Add the sour cream and vanilla. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. One at a time, add the eggs and egg yolk, beating just until combined after each addition. Avoid over-mixing.

Use a rubber spatula to stir in the espresso powder and Bailey’s Irish Cream by hand. Do not overmix.

Transfer batter to springform pan with cookie crust. Prepare the water bath.

Fill a roasting pan with hot tap water until 1 inch high. Place the roasting pan on the middle rack in the oven and then place the cheesecake in the water-filled roasting pan.

Place chocolate chips in a bowl and set aside.

Add heavy cream and Bailey’s Irish Cream to a saucepan. Heat until scalding hot and the cream at the edge of the pan is simmering. Pour hot heavy cream over chocolate chips and let the mixture sit for 5 minutes. Stir until smooth and chocolate is melted.

Pour chocolate ganache over chilled cheesecake and spread with an off-set spatula. Let it sit for 15 minutes to set. Garnish cheesecake with whipped cream and chocolate shavings before slicing and serving.