Step 1

Preheat the oven to 325 degrees Fahrenheit (160°C), and lightly grease a 10-inch springform pan with cooking spray. Add a layer of parchment to the bottom, and set aside.

Step 2

For the crust, combine the chopped pecans with the crushed Oreos, sugar, and melted butter.

Step 3

Mix until it resembles wet, coarse sand, then press the mixture into the bottom and about an inch up the sides of the springform pan.

Step 4

Bake the crust for 7 to 10 minutes. Remove the pan from the oven and set it aside to cool.

Step 5

Meanwhile, prepare the filling.

Step 6

In a large bowl, beat the soft cream cheese with an electric mixer until smooth and fluffy.

Step 7

Keep mixing on medium speed and gradually add the sugar. Beat until smooth.

Step 8

Add the eggs, one at a time, beating well after every addition.

Step 9

Pour in the Baileys and vanilla and beat for another 10-20 seconds on low until smooth. Set aside.

Step 10

Sprinkle half of the chocolate chips evenly over the crust.

Step 11

Then pour the cheesecake filling into the crust over the chocolate chips, and top that with the other half of the chocolate chips.

Step 12

Place a separate baking pan filled halfway with water on the bottom rack of the oven.

Step 13

Next, place the springform pan on the middle rack and bake for 1 hour and 20 minutes, or until the sides are set but the center is still jiggly.

Step 14

Turn off the oven and open the door slightly (a few inches). Leave the cheesecake to cool for 60 minutes, then take it out and leave it to cool further on the counter.

Step 15

When the cheesecake is cold, cover it with plastic wrap and chill it in the fridge overnight.

Step 16

Just before serving, whip the cream, sugar, and instant coffee in a medium bowl with an electric mixer until fluffy.

Step 17

Spread or pipe it over the completely cooled cheesecake.

Step 18

Finally, garnish with chocolate curls or toffee bits, if desired.