Make the cookie crumb base: Crush the chocolate cookies in a food processor or in a zip-top bag with a rolling pin. Stir in melted butter and a pinch of salt until the mixture resembles damp sand.

Press into cups: Spoon 1–2 tablespoons of crumbs into the bottom of each dessert cup or small jar. Lightly press to create a base. Set aside. Reserve a handful of crumbs for topping if you like.

Whip the cream: In a cold bowl, whisk the heavy cream to medium-stiff peaks. Do not overwhip. Set aside.

Beat the cheesecake mixture: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Add Baileys gradually, tasting as you go. Aim for a smooth, spreadable texture.

Fold it together: Gently fold the whipped cream into the Baileys cheesecake mixture in two additions until fully combined and airy.

Make the chocolate ganache: Heat the milk or cream just to a simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir until glossy and smooth. Let cool to room temp so it thickens slightly.

Layer it up: Add a layer of cheesecake filling over the cookie base, then drizzle or spoon a thin layer of ganache. Repeat with another layer of cheesecake. Finish with a final drizzle of ganache.

Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours. This helps the layers set and the flavors meld.

Garnish and serve: Top with chocolate shavings, a pinch of reserved cookie crumbs, or a light dusting of cocoa. Serve cold.