In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan's 12 slots.
Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
Bake for 10 minutes.
Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
Add heavy cream and then the Bailey's.
Spoon cream cheese mixture into each hole (they should be 3/4 filled).
Bake for 18 - 20 minutes.
Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
Allow to cool completely and then chill in the fridge for at least 2 hours.
Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!