Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°.
Bake in preheated oven for 8 minutes and cool completely on a wire rack.
Begin to boil a pot or kettle of water for the water bath.
In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Before serving, prepare the ganache
For the Ganache:
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
Place chocolate chips in a heat safe bowl.
Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
Whisk the cream and chocolate until smooth and thoroughly combined.
Stir in Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice
