Baileys Cheesecake Brownies with Espresso Ganache

Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper.
Brownies: Melt the butter in the microwave, then whisk in the vanilla extract, sugar, and Bailey's. Add the eggs, one at a time, whisking between each addition. Add dry ingredients: flour, cocoa powder, salt, and espresso powder, stir until just combined. Spread evenly across the bottom of the prepared baking dish.
Cheesecake: Add the room temperature cream cheese to a mixing bowl or the bowl of a stand mixer. Using a hand mixer, cream the cream cheese until smooth. Add the sugar and Bailey's, continuing to beat until light and fluffy. Add in the eggs, one at a time, beating between each addition and scraping the sides of the bowl as needed, until fully combined. Spread the cheesecake batter on top of the brownie batter evenly.
Bake for 38-42 minutes until mostly set (the center may jiggle a little still, that's ok!). Once you've removed the bars from the oven, let them cool for 30-45 minutes at room temperature. Then, place in the fridge to chill for approximately 2 hours.
When ready to serve, combine all the ganache ingredients in a microwave-safe bowl (you can also use a double boiler). Microwave the ingredients in at least 2, 15-second increments, stirring between each time. At this point, it should come together smoothly after several good stirs; if not, microwave for an additional 10-15 seconds. Don't cook too long! Drizzle or spread the ganache on top of the bars, cut as desired, and enjoy!