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For the crust, preheat the oven to 350 degrees F and grease a 9-inch springform pan.
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Pulse the graham crumbs, oats and brown sugar in a food processor until the oats have been roughly cut.
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Add the melted butter and vanilla extract and pulse until an even texture.
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Press into the bottom of the prepared pan and bake for 7 minutes.
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Allow to cool while preparing the filling.
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For the filling, reduce the oven temperature to 325 degrees F.
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Heat the cream just below a simmer.
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Pour the hot cream over the chopped chocolate and whisk gently until smooth and set aside.
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In a bowl using electric beaters, beat the cream cheese until fluffy, scraping the sides of the bowl often.
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While beating, slowly pour in the sugar, again scraping the bowl often.
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Beat in the corn starch.
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Slowly pour in the Irish Cream and beat in the eggs, one at a time.
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Pour the chocolate mixture into the cheesecake filling and blend well.
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Scrape the filling into the pan and bake for 30 minutes.
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Without opening the oven door, turn off the oven and leave the cheesecake in another 30 minutes.
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Remove, let cool to room temperature, then chill over night.
