Wrap the outside of the pan tightly in two layers of aluminum foil to prevent water seepage.
Place the springform pan into a larger roasting pan. Fill the outer pan with hot water until it comes halfway up the sides of the springform.
Bake at 325°F for 55 to 65 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven. Crack the door slightly and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and foil. Cool completely at room temperature before refrigerating for at least 6 hours (preferably overnight).
Why a water bath? It ensures gentle, even heat and prevents cracking on the top.
Step 4: Make the Ganache (Optional)
Heat the heavy cream in a small saucepan until just beginning to simmer.
Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes.
Stir until the mixture is smooth. Stir in the Baileys Irish Cream.
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