Again:

The recipe, as requested - some adjustments so that you don’t have the same problem I did with having too much batter for the pan:

Crust:
1¾ cups of Oreo crumbs (I scraped the cream out of the middle first)
1/3 cup sugar
4T of melted butter

Mix together ingredients, press evenly into the bottom and a little up the sides of a 9″ Springform pan.

Bake at 325° for 10 minutes.

Filling:

2 pounds of cream cheese, softened (4 packages)
1¼ cups of sugar
4 eggs, at room temperature
1T vanilla
¾ cup Bailey’s Irish Cream
2 cups chocolate chips

• In a very large bowl, whip cream cheese with an electric mixer until fluffy.
• Beat in sugar, a little at a time, until fully incorporated into the cream cheese.
• Beat in eggs, one at a time, until thoroughly mixed in.
• Blend in Bailey’s and vanilla.

Sprinkle half of the chocolate chips over the cooled crust.

Pour in batter.

Sprinkle with the remaining chocolate chips.

Bake over a hot water bath at 325° for 1 hour, 30 minutes.