• Preheat the oven to 350℉. Line 2 12-cup standard muffin pans with 18 cupcake liners.

For the Oreo Crust

• In a bowl of a food processor, process cookies into fine crumbs. Drizzle in the butter and pulse until combined. Add one tablespoon of the cookie crumb mixture to each cup. Use a tamper tool to press and even out the crust. Bake for 5 minutes. Set aside to cool slightly, about 10 minutes. Reduce the oven temperature to 325℉. Clean out the bowl of the food processor.

For the Cheesecake Filling

• In the clean bowl of the food processor, purée the cream cheese, sugar, salt, Baileys, and eggs until completely smooth. Spoon three tablespoons of the cream cheese mixture into each cupcake liner.
• Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool to room temperature. Carefully remove the cheesecakes and transfer to a rimmed baking sheet. Refrigerate for at least 4 hours.

For the Ganache

• In a small bowl, microwave the cream and jam for about 1 minute. Add the chocolate and let it stand for 5 minutes. Whisk until the chocolate has completely melted and the mixture is smooth. Set the ganache in the refrigerator to firm up, about an hour.
• Transfer the ganache to a piping bag fitted with a large fluted tip (I used an 864 Ateco). Pipe the filling onto each cheesecake. Decorate with green sprinkles. Refrigerate until ready to serve. Enjoy!