Begin with the base: Finely crush the chocolate cookies. Melt the butter and combine with the crushed cookies. Mix well and press the mixture firmly into a springform pan to create a tight base. Chill in the refrigerator to set.

For the filling: Sprinkle gelatin over boiling water, stir until completely dissolved, then set aside to cool. Blend the sugar and lemon juice together until well combined. Add room-temperature cream cheese to the sugar mixture and continue blending. Incorporate the cooled gelatin mixture, whipping cream, and Baileys, blending until smooth.

Take half of the flaked chocolate bar and crumble it into the mixture, folding gently. Pour this over the chilled base. Sprinkle the remaining chocolate flakes on top.

Place the cheesecake back in the refrigerator to firm up before serving.