1. Make the crust

Start by blitzing the Oreos in a food processor until they look like fine sand. Melt the butter in a small saucepan, then pour it over the crumbs. Stir until you’ve got a mixture that feels like damp sand—it should hold together when pressed.

Now, divide the mixture evenly between 9 muffin cases. Use the back of a teaspoon to press it firmly into the bottom. Pop the tray in the fridge for an hour to set. (One time, I skipped the chilling step, and the crust crumbled apart when I tried to add the filling. Don’t be like me—let it chill!)

2. Mix the filling

In a large bowl, combine the cream cheese, Baileys, powdered sugar, and grated chocolate. Lightly whip the mixture until smooth and creamy. Next, gently fold in the whipped cream—this keeps the filling light and airy. Be careful not to overmix, or it can deflate.

3. Assemble and chill

Spoon the filling over the chilled crusts, smoothing the tops with the back of a spoon. Refrigerate for at least 2-3 hours, or overnight if you’re prepping ahead. The longer they chill, the firmer and more flavorful they become.

4. Add the finishing touch

When you’re ready to serve, remove the cheesecakes from their cases and sprinkle a little extra grated chocolate on top. You can even drizzle some melted chocolate or caramel sauce if you’re feeling fancy.