Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with cooking spray.
In a medium-sized mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and press the mixture into the bottom of the prepared springform pan.
In a large mixing bowl, beat the cream cheese, 1 1/4 cup granulated sugar, and 1 tsp vanilla extract together until creamy. Stir in 1/2 cup of Bailey’s Irish Cream.
Add the eggs one at a time, mixing well after each addition.
Pour the filling into the crust and bake for 60-70 minutes, or until the center of the cheesecake is just set.
Remove the cheesecake from the oven and let it cool for 15 minutes.
In a small mixing bowl, combine 1 cup of sour cream, 2 tablespoons granulated sugar, 1 tsp vanilla extract, and 2 tablespoons of Bailey’s Irish Cream. Mix until well combined.
Spread the mixture over the cooled cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and let it cool completely. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
