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Grease an 8-inch springform pan and line the bottom with parchment.
For crust, add graham cracker crumbs, cocoa powder, sugar, and melted butter to a bowl and stir together until combined. Press the crust into the bottom of the pan and about 2 inches up the sides.
Freeze the formed crust for 1 hour.
For filling, add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, 2 to 3 minutes.
Add sugar, confectioner's sugar, vanilla, Baileys, sour cream, and salt. Mix until smooth on medium speed, about 1 minute. Scrape the edges and mix 30 more seconds.
Remove bowl from mixer and fold in whipped cream. Add filling to crust and spread in an even layer. Cover with plastic and refrigerate for a minimum of 4 hours or overnight.
For chocolate sauce: add cream, butter, and chocolate chips to a microwave-safe bowl and heat until melted, about 60 seconds. Stir until smooth.
Gently run a knife or offset spatula around the edges of the cheesecake. Release it from the springform pan.
Pour on the chocolate sauce and spread to the edges. Top with more whipped cream and a sprinkle of cocoa powder, if desired. Slice and serve!