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INSTRUCTIONS-
Preheat the oven to 325 F. and add a large saucepan of water to the bottom rack of the oven. Add your chocolate sandwich cookies to a food processor and pulse until pulverized. Combine cookie crumbs, melted butter, and sugar in a bowl and then pour cookie mixture into a 9 x 13 baking pan lined with parchment paper. Using your fingers or a spoon, firmly press the cookies evenly onto the bottom and sides of the baking pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese until creamy, then add the sugar and mix well. One at a time, add the eggs and beat until each is incorporated before adding the next. Add the sour cream, salt, vanilla, all-purpose flour and Baileys and continue mixing until you have a creamy filling. Transfer 1 cup cheesecake filling evenly into two separate bowls and add light green food coloring to one bowl and regular green food coloring to the other. Mix food coloring into dough to combine.
Pour the white cheesecake filling over the cookie base and smooth until smooth. Spoon alternating lines of light green cheesecake filling and dark green cheesecake filling across cheesecake. Swirl the colors into the cheesecake presentation, using the back of a knife to create a beautiful swirl pattern, making sure not to swirl all the way through the crust.
The more swirls, the better. Bake in the oven for 50 to 55 minutes or until the center is no longer wobbly. When the baking time is up, turn off the oven, open the oven door, and let the Baileys St. Patrick's Day Cheesecake Bars sit for one hour in the open oven. Remove from the oven and refrigerate overnight before placing on parchment paper and removing from the baking pan. Cut into squares before serving.
COOKIE CRUST-
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