Preheat oven to 350°F (175°C).

Mix the cookie crumbs, salt, and melted butter until combined.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Bake for 10 minutes, then cool while you prepare the filling.

Increase oven temp to 400°F (200°C).

In a large bowl, beat cream cheese until smooth and fluffy (2–3 minutes).

Gradually mix in the sugar. Scrape the sides as needed.

Add cornstarch, vanilla, and salt; beat to combine.

On low speed, beat in the eggs one at a time, then the yolk.

Stir in Baileys and sour cream until just blended — don’t overmix.

Pour filling into the pre-baked crust.

Bake at 400°F for 10 minutes, then reduce heat to 225°F and bake for 35 minutes more.

Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually.

Chill Completely

Remove from oven and cool to room temperature.

Run a knife around the edges to loosen.

Cover and refrigerate for at least 8 hours or overnight.

Heat cream in a small saucepan over medium until just simmering.

Remove from heat, add chopped chocolate, and let sit for 2–3 minutes.

Stir until smooth. Add Baileys and a pinch of salt. Stir again.

Cool for 10–15 minutes until slightly thickened but still pourable.

Pour ganache over the fully chilled cheesecake.

Use an offset spatula or spoon to gently spread it to the edges.

Chill for 30 minutes to set the ganache before slicing.