Preheat oven to 325º F.

Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.

Reduce oven temperature to 300º F. Wrap the outside of the pan with foil, so water from the water bath does not get in.

In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary.

Add sour cream, Baileys and vanilla. Mix until well combined.

Add the eggs, one at time, mixing to combine. Pour filling into the crust.

Place the filled springform pan in a larger baking dish. Fill the baking dish with warm water, about ½ way up the sides of the springform pan (do not go higher than your foil goes).

Bake Cheesecake for 1 hour.

Turn off oven, but do not open the door. Leave in there for 30 minutes.

Crack the oven door and leave in for another 20 minutes.

Remove from the oven and let set on the counter (in the water bath) for 15 minutes.

Remove from water bath, remove the foil, and chill for 6-7 hours.

After the cheesecake has cooled make the chocolate curls and whipped cream.

Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set.

Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.

To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.

Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.

Serve immediately, or store in fridge until ready to serve.