Preheat the oven to 300°F. Spray a 9-inch springform pan with gluten-free nonstick cooking spray and place on a rimmed sheet pan lined with aluminum foil.
Combine the Oreo crumbs with melted butter and mix until the butter is fully incorporated. Press the crumb mixture firmly in the bottom of the prepared pan with about ½ inch pressed up the sides of the pan. Set aside.
Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium-low speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
Gradually beat in the sugar, adding ½ cup at a time until incorporated. Beat in the eggs, 1 at a time, until just combined. Scrape down the sides and bottom of the bowl as needed to ensure no clumps of cream cheese remain.
Add the Baileys Irish Cream and vanilla. Mix until fully incorporated. Transfer the cheesecake batter to the pan and spread evenly, smoothing out the top.
Bake for 1 hour 20 minutes or up to 1 hour 30 minutes. When done, the top of the cheesecake will be dry and firm, but the middle will still be jiggly.
Turn the oven off and keep the cheesecake in the oven with the door open about 4 inches for 1 hour.
Remove the cheesecake from the oven and cool to room temperature. Chill the cheesecake for at least 6 hours but overnight is best.
To make the ganache, add the chopped chocolate to a medium heatproof bowl. Heat the heavy cream in a small saucepan until it comes just to a simmer (do not boil). Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until the chocolate is melted and smooth. Whisk in the butter until fully melted and incorporated.
Pour the ganache over the cheesecake and chill for 30 minutes.
To serve, slice with a large sharp knife and wipe the knife clean between cuts.
Notes
Notes:
• This recipe is best with full-fat cream cheese. Be sure to use blocks of cream cheese and not cream cheese from a tub or the cheesecake will be too soft and won’t set properly.
• ¼ cup of Baileys can be used in place of ¼ cup of the heavy cream in the ganache. Add the Baileys to the bowl with the chopped chocolate before adding the hot cream.
• Store the cheesecake covered in the refrigerator up to 5 days. Individual slices can be wrapped and frozen.