Preheat your oven to 325°F (160°C).
Prepare the crust by mixing crushed cookies with melted butter.
Pack the crust mixture into the bottom of the springform pan and bake for 10 minutes.
In a large bowl, beat softened cream cheese until smooth.
Add sugar and flour, mixing until well combined.
Incorporate cocoa powder, Baileys, eggs, and vanilla extract into the cream cheese mixture.
Pour the cheesecake filling over the prepared crust.
Bake the cheesecake for 50-60 minutes until the edges are set but the center is slightly jiggly.
Let the cheesecake cool gradually, then refrigerate for at least 4 hours.
Serve chilled and enjoy with chocolate shavings if desired.
