Blend/pulse the Oreos into fine crumbs at high speed in a food processor. Add the melted butter to the processor and pulse to combine and form the crust.

Lightly grease an 8" springform pan with non-stick pan spray or your favorite homemade pan release, especially around the edges. Line the bottom of the greased springform pan with parchment paper.

Firmly press the Oreo mixture into the springform pan and up the sides. Use a heavy-bottomed pint glass or measuring cup (with no markings*) to even out the crust. Place crust in the refrigerator/freezer to set while making the cheesecake mixture.

Pour 1 1⁄4 cups of heavy cream into a mixing bowl and whip with an electric mixer at medium to high speed until it thickens about 3 minutes. Add the powdered sugar and ¼ cups of cocoa powder and continue to mix until stiff peaks form, 1-2 minutes. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, and vanilla and blend on medium speed (6-7) with the paddle attachment until smooth, about 2 minutes.

Add the melted chocolate and Irish Cream Liquor to the cream cheese mixture and mix until combined, an additional 1-2 minutes on low speed.

Add the whipped cream into the cream cheese mixture and blend on low speed (around 1-2) until smooth. Pour into the crust, spreading to smooth out the top.

Refrigerate for 8 hours or overnight.

When ready to serve, make the whipped topping.

Add the heavy cream, powdered sugar, and vanilla in a medium mixing bowl using a hand mixer fitted with the whip attachment. Mix medium to medium-high speed until stiff peaks form, about 3-5 minutes. Pipe the whipped cream on top of the cheesecake mixture.

Garnish with the grated chocolate and serve immediately.