Line the bottom of the pan with parchment paper and wipe the sides with oil.
Crush the cookies with a rolling pin.
Melt the butter in a sauce pan, remove from heat, then stir in the crushed cookies.
Press the cookie/butter mixture into the bottom (and 1/2 inch up the sides) of the prepared pan. Chill in refrigerator for at least 30minutes.
Place all the chocolate into the top of the double-boiler, with gently simmering water in the bottom. Melt the chocolate, stirring frequently until thoroughly blended and remove from heat.
Add sugar and cream cheese to the mixing bowl and beat on lowest speed until smooth.
Slowly add the heavy cream and beat on the lowest setting until thick and creamy.
Slowly add the melted chocolate and continue to beat on lowest setting until thoroughly blended. Scrape down sides and bottom of bowl and beat again.
Add Bailey’s and mix until blended. Mixture should now have thick pudding consistency.
Spoon into the spring-form pan and then level the surface with butter knife or spoon.
Chill in refrigerator for 2-3 hours (until very firm).
Transfer to cake plate and serve with fresh fruit and sour cream. Also nice with ice cream.