Preheat the oven to 325°F (163°C).
Prepare the crust by combining the crushed cookies and melted butter in a bowl.
Press the mixture into the bottom of a springform pan and bake for 10 minutes.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add sugar, sour cream, Baileys, eggs, melted chocolate, and vanilla; mix until combined.
Pour the filling over the prepared crust in the springform pan.
Bake for 50-60 minutes or until the edges are set but the center still wobbles slightly.
Turn off the oven and crack the door, letting the cheesecake sit for an hour to cool slowly.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with chocolate shavings or whipped cream before serving, if desired.
