In a large mixing bowl, combine the crushed graham crackers with melted butter and powdered sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a separate bowl, whip the heavy cream until stiff peaks form.

In another mixing bowl, beat the softened cream cheese until smooth. Gradually add in the melted white chocolate, Irish cream, vanilla extract, and salt, beating until combined and creamy.

Gently fold the whipped cream into the cream cheese mixture until no clumps remain.

Pour the filling into the crust, spreading it evenly.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or ideally overnight.

Once set, release the springform pan and transfer your cheesecake to a serving plate. Drizzle with melted white chocolate and slice to serve.