Preheat your oven to 325°F (163°C). Grease the bottom and sides of the springform pan to prevent sticking.

In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.

Press the mixture into the bottom of your prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool.

In another large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

Add the granulated sugar and vanilla extract to the bowl, and beat until well combined.

Add the eggs, one at a time, mixing well after each addition.

Gradually add the Baileys Irish Cream and mix until fully incorporated.

Mix in the sour cream, flour, and a pinch of salt until the batter is smooth and uniform.

Pour the cream cheese mixture over the cooled crust and spread it out evenly.

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Once done, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.

After cooling, remove the cheesecake from the oven and let it cool completely at room temperature. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, you can garnish with whipped cream, chocolate shavings, or a drizzle of Baileys if desired.