Preheat the oven to 350 degrees F (175 degrees C) with rack in lower third position. Lightly grease an 8-inch springform pan with cooking spray and line with parchment on the bottom.

Process cookies in a food processor until ground into small crumbs, 2 to 3 minutes. Pour in melted butter and process for another 30 seconds.

Press evenly into bottom and about 1 inch up sides of prepared pan.

Bake in the preheated oven until firm and fragrant, 10 to 12 minutes. Let cool slightly while making the filling, about 10 minutes.

Reduce oven temperature to 300 degrees F (150 degrees C).

Once crust is cooled, wrap bottom of pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping into pan.

Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until creamy, about 2 minutes. Add sour cream, and beat on medium-low speed until fully combined, scraping down sides of bowl halfway through, about 2 minutes.

Beat in sugar, espresso powder, vanilla, and salt, until combined, scraping down the sides halfway through, about 1 minute. Add eggs, 1 at a time, beating on low speed just until combined after each addition and scraping down sides, 2 minutes.

Add Baileys and beat on low speed until just combined, about 45 seconds.

Pour filling onto cooled crust. Place pan into a larger roasting pan and place in preheated oven. Pour 1 1/2 cups of water in roasting pan. Bake until cheesecake is almost set, 50 to 60 minutes.

Turn oven off and leave door cracked about 7 to 8 inches; let cheesecake stand in oven for 30 minutes. Remove and carefully lift cheesecake from water bath. Cover and chill at least 3 hours or overnight.

To make the ganache: Heat cream and Baileys in a saucepan over medium heat until warm, 3 to 4 minutes. Stir in espresso powder until combined. Add chocolate chips and let stand 1 minute; stir until smooth.