Preheat your oven to 325°F and grease a 9-inch springform pan thoroughly. Wrap the outside of the pan in one or two layers of heavy-duty aluminum foil.

Pulse the chocolate Oreo cookies in a blender or food processor until fine crumbs remain. Mix in the instant espresso powder and stir in the melted butter until combined. Press into the bottom and halfway up the sides of the springform pan.

In a large mixing bowl, beat the softened cream cheese on medium-high speed for 2-3 minutes until smooth and fluffy. Scrape the sides and beat for another minute.

Add the granulated sugar gradually and then add eggs one at a time, beating well after each addition.

Mix in the Baileys Irish cream and vanilla extract, then add the cornstarch, cocoa powder, and instant espresso powder. Scrape the bowl and mix until fully combined.

Pour the filling into the prepared crust and place it in a large roasting pan. Add hot water to the roasting pan until halfway up the sides of the springform. Bake for 85-90 minutes.

Let the cheesecake rest inside the turned-off oven for about 10 minutes. Remove it and allow it to cool for another 10 minutes before loosening the edges.

Cool it at room temperature for about an hour, then refrigerate tightly wrapped for at least six hours or overnight.

Chill your bowl and whisk attachment, then beat cold heavy cream, Baileys Irish cream, and powdered sugar until stiff peaks form.

Make sure the cheesecake is fully cold before frosting it with half of the whipped cream, then pipe the rest as decoration.

Decorate with chocolate-covered espresso beans or sprinkles and serve.