Prepare the Crust

1. Preheat Oven: Set your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. Make the Crust: In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press into Liners: Divide the mixture evenly among the muffin cups, pressing down firmly with the back of a spoon.
4. Pre-Bake the Crust: Bake for 5 minutes, then remove from the oven and let cool slightly.

Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar: Mix in the sugar and continue beating until fully incorporated.
3. Incorporate the Egg: Add the egg and mix just until combined—don’t overmix to avoid excess air bubbles.
4. Flavor It Up: Stir in the Baileys Irish Cream and vanilla extract until smooth.

Bake the Mini Cheesecakes

1. Fill the Muffin Cups: Divide the cheesecake batter evenly over the pre-baked crusts, filling each cup about three-quarters full.
2. Bake: Place the muffin tin in the oven and bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
3. Cool Gradually: Turn off the oven and leave the door slightly open for about 10 minutes to help prevent cracks. Then, transfer to a wire rack to cool completely.

Chill & Serve

1. Refrigerate: Once cooled, place the cheesecakes in the fridge for at least 1 hour to firm up.
2. Garnish: Just before serving, add a dollop of whipped cream, chocolate shavings, or a drizzle of Baileys.
3. Enjoy! Serve chilled and savor every creamy, indulgent bite.