Heat your oven to 325 F (163 C). Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside of the pan with foil if you plan on using a water bath.

Mix cookie crumbs with sugar and melted butter until it has a sand-like consistency. Press it into the bottom of the pan and slightly up the sides. Bake for 10 minutes and let it cool.

Beat the room temperature cream cheese with sugar until smooth. Add sour cream, Bailey's, vanilla, and cocoa, mixing until smooth. Add eggs one at a time, mixing just until blended.

Pour the filling onto the cooled crust. Place the springform pan in a larger pan and add hot water halfway up the sides. Bake for 55 to 70 minutes, until the edges are set but the center slightly jiggles.

Turn off the oven, crack the door, and let it sit for about 45 minutes. Remove from the water bath and cool to room temperature, then chill for at least 6 hours, preferably overnight.

Slice using a sharp knife dipped in hot water, wiping the knife between cuts.