Preheat your oven to 325°F (160°C).
In a medium bowl, combine chocolate cookie crumbs and melted butter, mixing until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the Irish cream, eggs, vanilla extract, and flour, mixing until well incorporated.
Pour the filling into the cooled crust, smoothing the top with a spatula.
Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
Refrigerate for at least 4 hours or overnight before serving.
