In a food processor, pulse cookies until fine consistency.

In a medium bowl add cookie crumbs and melted butter and mix.

Press into bottom of a 8 inch springform pan .

Bake at 350 for 8 mins and remove from oven.

In stand mixer, beat cream cheese until smooth texture.

Slowly add in Irish Cream Liquor and mix until well combined.

In order add: sugar, cocoa powder, flour, and vanilla and continue to mix.

Once well combined, add eggs one at a time and mix just until incorporated (making sure not to over mix).

Pour filling into crust and bake at 350 for about 50-55 minutes or until center is set.

Remove from oven, and using a wet butterknife- run along edges to detach cheesecake from the pan to prevent cracking as it cools and sets.

Let cool at room temperature at least one hour and transfer to refrigerator.

Refrigerate at least 3-4 hours before serving.