Preheat oven to 325°F (163°C). Line a 6-count muffin tin with paper liners. Set aside.

Place the cookies in a food processor, or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.

Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold. Bake crusts in preheated oven for 5 mins. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F (149°C).

In a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the egg and beat until JUST combined. Do not overmix.

Using a rubber spatula, gently stir in the Baileys Irish cream, mixing until evenly combined. Fold in the cinnamon and espresso powder.

Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be full. Bake in preheated oven for 12 minutes, then turn off the oven and leave the door closed for another 10 minutes.

Remove the pan from the oven and place on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.