Baileys Irish Cream Cheesecake

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1. 1Step 1: Preheat oven to 350 degrees (F). Wrap the bottom and sides of a 9" springform pan in heavy duty aluminum foil. Lightly spray the pan with non-stick spray.
2. 2Step 2: In a large bowl, combine the crushed cookie crumbs and melted butter; mix well.
3. 3Step 3: Press the mixture into the bottom and slightly up the sides of the prepared pan.
4. 4Step 4: Bake the crust for 10 minutes. Remove from oven and set aside on a cooling rack until needed.
5. 5Step 5: Reduce the oven temperature to 325 degrees (F).
6. 6Step 6: In a high power blender, food processor, stand mixer with whisk attachment, or a large bowl with a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
7. 7Step 7: Add the sugar and beat until smooth, scraping down the sides and bottom as needed. Add the eggs and yolks and beat until smooth. Turn mixer off and fold in the espresso powder.
8. 8Step 8: Fold in the Baileys Irish Cream Liqueur, mixing just until incorporated.
9. 9Step 9: Pour the filling over the partially baked crust and smooth the top with a spatula.
10. 10Step 10: Place the cheesecake pan into a large, deep pan.
11. 11Step 11: Place the pan in the oven, then add an inch of hot water into the deep pan to create a water bath.
12. 12Step 12: Bake the cheesecake for 1 hour and 15 minutes. Then turn the oven off and let the cheesecake sit undisturbed for 40 minutes inside the oven with the door shut. The cheesecake should still be slightly wiggly.
13. 13Step 13: Remove the cake from the oven, run a knife very gently around the edge, and let it sit in the pan for 15 more minutes. Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours.
14. 14Step 14: Add the chopped chocolate to a medium bowl and set aside.
15. 15Step 15: In a small saucepan over medium heat, bring the cream to a rolling simmer. Pour the cream over the chocolate and set aside for 1 minute. Whisk until smooth and glossy, then whisk in the Baileys.
16. 16Step 16: Set the ganache aside at room temperature until needed.
17. 17Step 17: Pour the ganache over the cooled cheesecake. Set aside until the ganache is set, about 1 hour.
18. 18Step 18: To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
19. 19Step 19: Store loosely covered in the refrigerator for up to 5 days.