In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
Decrease oven temperature to 325°F.
In the bowl of a stand mixer, beat together cream cheese and sugar. Add sour cream, Baileys and sifted cocoa powder, mixing well. Finally add egg, mixing until batter is smooth and streak free.
Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.
Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust.
In a medium bowl, beat heavy cream until stiff peaks form. Beat in powdered sugar and Bailey's. Pipe or spoon onto chilled cheesecakes. Top off with chocolate shavings, if desired.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!