Preheat oven to 350 degrees.
Stir cookie crumbs and melted butter in a medium sized bowl with a fork. Pour into 9” or 9.5” pie plate and press across the bottom and up the sides with your hands. Set aside.
Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, vanilla, and sour cream and beat until smooth, scraping the sides of the bowl a few times. Add the cornstarch and coffee creamer and mix until smooth. Note: be sure all your ingredients are room temperature to avoid lumps!
You can use a hand mixer but it is harder to get rid of the lumps.
Pour carefully into pie plate. If using a 9” pie plate you can fit all but about a 1/2 cup of batter into the plate. It can be filled almost to the top, it won’t grow (much). Bake for 25 minutes, until cheesecake is no longer glossy on top and just starts to brown. It should still wiggle a little in the center. Cool completely before adding the ganache! (The refrigerator can help you chill it faster.)
While the cheesecake is cooling, place chocolate chips and Bailey’s Irish Creamer in a small bowl. Microwave for about 45 seconds, stirring once halfway through. Stir until the chocolate chips have melted completely.
Refrigerate until firm enough to pour without being runny about 45 minutes - 1 hour, stirring every 15 minutes.
Once pie and ganache are both cooled, pour about 1/2-3/4 of the ganache over the top of the cheesecake. You won’t use all the ganache, but that’s okay. Eat it with a spoon.
Chill overnight before cutting. Store in refrigerator.