Prepare the Non-Alcoholic Irish Cream Substitute:

• In a small saucepan over low heat, combine the heavy cream, sweetened condensed milk, cocoa powder, instant coffee granules, and vanilla extract.

• Stir continuously until all ingredients are well combined and the mixture is smooth.

• Remove from heat and let it cool to room temperature.

Prepare the Crust:

• Preheat your oven to 350°F (175°C).

• In a medium bowl, mix together the chocolate cookie crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

• Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

• Add the granulated sugar and mix until well combined.

• Add the eggs one at a time, beating on low speed after each addition just until incorporated.

• Stir in the cooled non-alcoholic Irish cream substitute and vanilla extract until the mixture is smooth and uniform.

Assemble and Bake:

• Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

• Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.

• Place the pan in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath.

• Bake in the preheated oven for 55-65 minutes, or until the center is set and the top appears firm.

• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Prepare the Chocolate Ganache:

• In a small saucepan over medium heat, bring the heavy cream to a simmer.

• Place the semi-sweet chocolate chips in a heatproof bowl.

• Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate.

• Stir the mixture until smooth and glossy.

Add the Ganache and Chill:

• Pour the chocolate ganache over the cooled cheesecake, spreading it evenly over the top.

• Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

Serve:

• Once fully chilled and set, remove the cheesecake from the springform pan.

• Slice and serve chilled.