Heat oven to 300 degree F.
In a bowl, mix together the chocolate sandwich cookies and butter.
Press cookie mixture firmly onto the bottom of an 8" springform pan with the back of a spoon. Set aside.
In a large bowl, beat together cream cheese, condensed milk, and vanilla.
Pour in melted chocolate and Bailey's and mix well.
Add eggs, one at a time, mixing just until blended.
Pour cheesecake mixture over cookie mixture.
Double wrap springform pan in aluminum foil.
Set inside a roasting pan or dutch oven.
Pour hot water into roasting pan or dutch oven until it comes 1" above bottom of springform pan. (Careful not to get in cheesecake)
Bake for 1 hour or until center is almost set. Center should have a slight jiggle - like set jello.
Turn off the oven, leaving the cheesecake inside for one hour with the door shut. **DO NOT OPEN THE OVEN DOOR
Remove from oven after 1 hour and let cool completely
Refrigerate overnight (at least 4 hours).
Garnish with Bailey's Buttercream Frosting, shaved chocolate, and raspberries.
Store leftover cheesecake in fridge.