Okay, here they are:
For the crust:
16 whole Oreos, finely ground in food processor
3 Tbs melted butter
For the filling:
2 8-oz packages cream cheese
1/2 cup sugar
1 1/3 cups sour cream
3 Tbs Bailey's Irish Cream (but that doesn't mean you can't drink the rest)
1 tsp vanilla extract
6 oz semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 oz bittersweet chocolate, coarsely chopped
1/2 c. heavy cream
2 tsp light corn syrup
Preheat oven to 350 degrees.
Combine ground Oreos and melted butter in a bowl until well combined. Spoon into 24 mini cheesecake cups and press until flat. Partially bake for 10 minutes and remove to cool.
Beat cream cheese and sugar until light and fluffy, beat in eggs one at at time, add sour cream, Bailey's and vanilla.
Pour or spoon batter into cheesecake cups until a little less than half full. Add melted chocolate to remaining batter and fill cups to 3/4 full.
Bake for 25-28 minutes until cheesecake is cooked through. Remove to wire racks to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of wax paper for glazing.
Melt the bittersweet chocolate and blend with heavy cream and corn syrup until smooth. Pour over the tops of the cheesecakes.