In a medium mixing bowl, mix together the Oreo crumbs, powdered sugar, and cocoa powder. Add the melted butter and stir until evenly combined.
Pat the crust mixture into the bottom of a 9-inch springform pan to cover the bottom of the pan. Bake for 10 minutes. Remove from oven and set aside.
In a large mixing bowl, beat the cream cheese, sugar, cocoa powder, and flour on medium speed until combined and smooth.
Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and Baileys on low speed just until combined. Pour the cheesecake filling over the baked crust.
Bake for 60-75 minutes or until the center is almost set.
Remove from the oven. Take a sharp knife and carefully run it around the edge of the pan to loosen the cake from the sides of the pan. Let the cheesecake cool to room temperature and then remove the rim of the springform pan.
Chill in the fridge for at least 6 hours to overnight.
Irish Cream Whipped Cream
Beat the heavy whipping cream and sugar in a large mixing bowl with a hand mixer on HIGH speed until stiff peaks form. Mix in Baileys just until combined.
To Serve
Spread the Irish Cream Whipped Cream all over the top of the cheesecake. Sprinkle Oreo crumbs over the whipped cream and then place a sliced whole strawberry in the center of the cheesecake.
Notes
Store any leftover in the fridge for up to 5 days. You can freeze the baked and cooled cheesecake (without any toppings) in the freezer for up to 2 months. Just wrap it in plastic wrap and foil and place it in an airtight container. Thaw in the fridge overnight before eating.