• Begin by lining the base and sides of an 8" or 9" springform cake pan with parchment or wax paper.
• Next make your Oreo crust by mixing together the crushed Oreo biscuits with the melted butter in a mixing bowl. Pour this into the lined cake pan and press firmly to cover the base and about 1" up the sides. Place in the refrigerator to chill while you prepare the filling.

Instructions for No Bake Baileys Cheesecake Filling

• In a large mixing bowl, whisk together the spreadable cream cheese, crème fraîche and granulated sugar until smooth. Then add the Bailey's and whisk to incorporate.
• In a separate mixing bowl, add the heavy cream and powdered sugar. Using a handheld electric beater, whip the cream and powdered sugar to stiff peaks. Avoid over-beating as this will make the cheesecake stiff rather than creamy smooth.
• Once you have a stiff peaked whipped cream, add a dollop of this to the cream cheese mixture and stir to loosen. Then add the rest of the whipped cream to the cream cheese and fold to combine.
• Spoon this Baileys filling into the prepared Oreo crust and smooth with an offset spatula or table knife. Place in the refrigerator for at least 4 hours (preferably overnight) to set.

Instructions for the Baileys Chocolate Ganache

• Once the cheesecake has set, carefully remove this from the springform pan and peel away the parchment paper.
• In a small saucepan, heat the 2 tablespoons of Baileys until simmering. Allow to simmer for about 2-3 minutes.
• Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let this sit for a moment or two before stirring until smooth.
• Drizzle this ganache over the cheesecake - this is best accomplished with a piping bag while the ganache is fresh made and still runny (it will firm up as it cools).