Preheat your grill to 350°F. If you have 3 burners, turn on the outside two, leaving the one in the middle off. If two burners, turn on one only, you are using indirect cooking method today.
Leave your cream cheese out to get to room–ish temperature.
Combine the chocolate crumbs and melted butter until the crumbs are moist.
Spray your springform pan well with nonstick spray, then press the crumb mixture into the bottom and up the sides as far as you can go. If you have an old–school metal measuring cup with a flat bottom, that will make your life easier, if not, using your hands works too. The crumb mixture should evenly cover the bottom with no gaps, and should stick to the sides of the pan. Set aside.
Melt the chocolate over a double boiler until it is smooth. Although for added fun, you can leave small chunks of unmelted chocolate too. It’s all about your preference here, and an extra drop or two of Irish Cream won’t hurt either. But just a drop.
Cut the cream cheese into cubes and put them into a large bowl with the sugar, flour and vanilla. Blend with a hand mixer until well combined.
Add the eggs, chocolate, Irish Cream and sour cream, beating at low speed until smooth.
Pour the filling into your crust lined pan. Cover top with tin foil. This will keep out smoke from your previous meals.
Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello you’re ready to pull it out.
Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer.