Begin by crushing the chocolate-covered butter cookies into fine crumbs using a food processor or a zip-top bag with a rolling pin. Pour the crumbs into a mixing bowl and blend them with Irish Cream Liqueur until evenly mixed, creating a moist cookie mixture.

Add mascarpone cheese to the cookie mixture, stirring gently with a spatula until the filling is smooth and well combined.

Using a small cookie scoop or your hands, portion out the cheesecake mixture and roll it into uniform balls, about 1 inch in diameter. Place the formed balls on a parchment-lined baking tray.

In a double boiler, melt white chocolate over medium heat, stirring continuously to keep it smooth, until fully melted.

Carefully dip each ball into the melted white chocolate, fully coating it, then place them back on the parchment-lined tray.

Repeat the melting process with dark chocolate, stirring until it is smooth and fully melted.

Using a fork or a piping bag, drizzle the melted dark chocolate over each chilled Baileys Cheesecake Ball for a gourmet finish.