Start by preparing a 10” springform pan (you can also use a 9” for a slightly smaller but taller cheesecake). If you want to serve it without the base, spray the sides and bottom with non-stick cooking spray, line the bottom with parchment paper and spray that as well, then attach the sides and lock it. Preheat your oven to 325°F/165°C.

Using a food processor, pulse 200g chocolate graham crackers into crumbles. Add 2 tablespoons white sugar and pulse a few times to combine, then pour in the 6 tablespoons of melted butter and pulse a few more times to thoroughly mix. Pour the mixture into the springform pan and press into the bottom and up the sides a little bit. Using the bottom of a metal measuring cup helps compact it and smooth it out. If you don’t have a food processor, you can use a gallon sized zipper lock bag and crush with a meat mallet or rolling pin, then mix by hand.

Parbake the crust for 8-10 minutes. Set aside to cool while you make the cheesecake filling.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, add 2 ½ pounds cream cheese and beat on low speed until loosened and creamy. Add in ¼ cup sour cream and 1 ½ cups white sugar and beat on low, increasing to medium speed until creamed together and well combined.

Add in 1 cup of Bailey’s and 2 teaspoons vanilla extract and mix on low speed until fully combined. Now add the 5 eggs, one at a time, until just combined. Pour a little less than half of the mini chocolate chips over the crust in an even layer and fold the rest into the cheesecake batter.

Wrap the bottom of the springform pan in aluminum foil and pour the cheesecake batter over the crust, smoothing out the top. Place in a large roasting pan and pour hot water around the outside of the springform pan no higher than halfway up the outside of the pan.

Bake for roughly 1hr 20mins, checking after the first 70 minutes. The center should be slightly jiggly while the outer ring looks set. Turn the heat off and slightly prop open the oven door (I use a wooden spoon) and allow to cool inside the oven for at least 30 minutes, an hour is best.

Remove from the oven and allow to cool to room temperature, cover and refrigerate for at least 4-6 hours, or overnight for an even better flavor.

When you’re almost ready to serve, make the whipped topping. In a large mixing bowl, add the reserved cream cheese and mix to break it up and smooth it out. Add 1 cup of heavy cream and mix on low until combined, slowly increasing the speed until you reach soft peaks, and the cream cheese has incorporated into the cream. Add 3 teaspoons white sugar and 1 tablespoon Bailey’s and combine slowly, increasing speed until you reach stiff peaks.

Using a butter knife, go around the edge of the cheesecake to loosen it, then open the springform pan. Remove the outer ring and lift the cheesecake off the bottom. Spoon or pipe the whipped topping over the cheesecake and decorate as desired. On top of the whipped cream, you can also add more mini chocolate chips, crushed graham crackers or cookies, or some chocolate shavings.

Slice and serve.