Baileys Irish Cream Cheesecake Bars

For the Oreo Cookie Crust:

1. Preheat the oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
3. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
4. Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
5. Reduce the oven temperature to 325 degrees (F).

For the Baileys Irish Cream Cheesecake:

1. In the bowl of a large food processor, combine the cream cheese and sour cream and pulse until completely smooth. 
2. Add sugar, vanilla, and espresso powder and mix until smooth, scraping down the sides and bottom of the bowl as needed.
3. On low speed, add in the eggs and yolks and beat until combined. Do not over mix. 
4. Using a rubber spatula, fold in the Irish cream, mixing just until it's incorporated in the batter. Fold in the flour, mixing just until combined. 
5. Pour the filling on top of the prepared crust, and spread evenly.
6. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 40 minutes, or until the edges have set but the middle is still just slightly jiggly. 
7. Turn off the oven heat, crack the door, and allow the cheesecake bars to cool in the oven for 10 minutes. 
8. Remove the bars from the oven and transfer to a wire rack and cool to room temperature. Refrigerate for at least 4 hours, or overnight.

For the Chocolate Ganache:

1. Add the chopped chocolate to a large bowl and set aside until needed.
2. In a small saucepan over medium-heat, bring the cream just to a rolling simmer, then immediately remove from heat. 
3. Pour the cream on top of the chocolate and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Stir in the Irish cream. 
4. Set aside and cool until tepid. 
5. Pour the ganache over cooled cheesecake. Set aside until the ganache is set but still creamy, about 1 hour.
6. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.