- Place the room temperature cream cheese in a large bowl and beat with an electric hand mixer for 2-3 minutes until smooth and creamy. 
- Next, scrape down the sides of the bowl. Add the all-purpose flour, sugar, and cocoa powder, and beat everything together until just combined. 
- Then, scrape down the sides of the bowl and pour in the heavy whipping cream, Baileys Irish Cream, and vanilla extract. Beat everything together until just combined. 
- Scrape down the sides of the bowl. Then, add the eggs one at a time, beating well after each addition. 
- Scrape down the sides of the bowl one last time and give the filling one last beating with the hand mixer. 
- Then, add the filling to the cooled crust. Bake in a 350°F oven for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F and bake for 50 minutes. Then, turn the oven off, crack the door slightly, and leave the cheesecake in the oven for 30 minutes. 
- After the cheesecake has finished baking, remove it from the oven. Transfer the cheesecake to a wire rack and allow it to cool to room temperature. Then, refrigerate the cheesecake in the pan, uncovered, overnight.