Preheat oven to 350 degrees

Prepare cake as shown in directions on the back of the box

Bake for 30-35 minutes or until a toothpick comes out clean

Once baked, reduce the temp to 300 degrees

Using a standing mixer, cream together the cream cheese, sugar and flour until combined and smooth

Mix in the sour cream until smooth

Mix in the Bailey's and vanilla extract until smooth

Beat in the eggs, one at a time until mixed in before mixing in the next egg.

Pour the cheesecake batter onto the top of the cake in the springform pan

Place into the oven for 1 hour

Once the timer goes off, turn off the oven and leave cheesecake in the oven for 30 minutes

Once 30 minutes is up, crack the oven door and leave cheesecake in there for another 30 minutes

Once that 30 minutes is up, remove cheesecake from oven and place into the fridge overnight

Gradually mix with a wired whisk until chocolate chips start to melt

Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake

Smooth chocolate with a angled spatula

Place into the fridge for 2 hours to allow the ganache to harden

Using a large mixing bowl and hand beaters, combine the heavy whipping cream , powdered sugar and Bailey's and beat on medium speed until stiff peaks start to form

Scoop into piping bag and set aside

Remove cheesecake from the fridge and pipe dollops of whipped cream onto the edge of the cheesecake