Preheat your oven to 325°F (160°C).

In a bowl, combine the crushed Oreos and melted butter. Mix until the crumbs are fully coated.

Press the mixture into the bottom of a greased muffin tin or a springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add granulated sugar, sour cream, vanilla extract, Baileys, and eggs. Mix until fully combined.

Sprinkle in the cinnamon and espresso powder if using, and stir until just blended.

Pour the cheesecake mixture over the crust and bake for 20-25 minutes, or until edges are set but centers are slightly jiggly.

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

Remove from heat and pour over the chocolate chips in a bowl. Let it sit for a minute before stirring until smooth.

Allow it to cool slightly before drizzling over the chilled cheesecakes.

Let cheesecakes cool completely and refrigerate for at least 4 hours, preferably overnight, before serving.