Begin by crushing the chocolate-covered butter cookies into fine crumbs using a food processor or a plastic bag and rolling pin.

In a mixing bowl, combine the cookie crumbs with your Irish cream liqueur, stirring until the mixture is moist but holds together.

Add mascarpone cheese to your cookie mixture and blend everything together until you achieve a smooth, creamy filling.

Scoop out a tablespoon of the cheesecake mixture and roll it in your palms to form small balls, approximately the size of a bite.

Place each ball onto a parchment-lined baking tray, ensuring they have some space between them. Transfer to the freezer and let them chill for at least 45 minutes.

Using a double boiler, melt the white chocolate over gentle heat, stirring frequently to prevent burning.

Carefully dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated.

Return the coated balls to the parchment-lined tray, and repeat the process until all are coated. Then, place them in the refrigerator for 1 hour to set.

After the white chocolate has hardened, melt the dark chocolate in the double boiler and drizzle over the tops of each Baileys Cheesecake Ball.

Allow the drizzled chocolate to set at room temperature for at least 30 minutes before serving.