Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed glass for even pressure.
Bake the crust for 10 minutes. Remove and set aside to cool.
Tip: Let the crust chill in the refrigerator while you prepare the filling for a firmer base.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese for 2–3 minutes until smooth.
Add the sugar and sour cream. Beat until fully incorporated.
Beat in the eggs one at a time, mixing just until combined. Scrape down the sides of the bowl after each egg.
Add the heavy cream, Baileys Irish Cream, vanilla, and flour. Mix gently on low speed until just blended.
Avoid overmixing once the eggs are in—too much air can cause the cheesecake to puff and crack.
Step 3: Assemble and Bake
Pour the filling over the baked crust in the springform pan.
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