- 20 chocolate sandwich cookies (such as Oreo®)
- 7 tablespoons melted butter
- 1 (8 ounce) package cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 1/3 cup Irish cream liqueur
- 2 tablespoons coffee-flavored liqueur
- 1 teaspoon vanilla extract
- salt
- 10 1/2 ounces milk chocolate, melted
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners' sugar, or to taste
- 1 cup crushed malted milk balls, or as desired (optional)
- Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
- Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
- Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
- Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.