1. In a small bowl, whisk whipped topping and espresso powder until combined. Cover, and refrigerate for up to 2 days. 2. Preheat oven to 275 degrees. Spray a 9 inch springform pan with baking spray with flour. Wrap bottom of pan with 3 layers of foil. 3. In a medium bowl, stir together cracker crumbs, sugar, and cocoa. Stir in melted butter. Press mixture into bottom and 1/2" up sides of prepared pan. 4. In the bowl of a stand mixer, beat cream cheese at medium speed until smooth. Add condensed milk, Bailey's Irish Cream, and chocolate morsels, beating until combined. 5. Reduce speed to low, and add eggs, one at a time, beating just until combined after each addition. Beat in vanilla. Pour into prepared crust. Place springform pan in a large roasting pan. Slowly pour ice water into roasting pans until it reaches 1/2" up sides of springform pan being careful not to fill above foil. 6. Bake for 1 hour. Turn oven off and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and gently run a knife around edges to release sides. Let cool completely. Cover and refrigerate for at least 8 hours before serving. Serve with Expresso Cream. ---------------------------------------------------------------------------
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