Lightly spray a 9-inch springform pan with nonstick spray. In a food processor, pulse the Oreo cookies until they form fine crumbs, then transfer them to a mixing bowl. Melt the unsalted butter and combine it with the cookie crumbs, mixing until everything is well-coated. Firmly press the mixture into the bottom and up the sides of the pan to form an even layer. Place the crust in the freezer for 30 minutes to set.

Chop the 60% cocoa chocolate bars into small pieces and place them in a heatproof bowl. In a saucepan, gently heat the heavy cream and Baileys over medium heat, stirring until it's just simmering. Remove from heat and whisk in the vanilla extract, espresso powder, and a pinch of fine sea salt. Pour this warm mixture over the chopped chocolate and let it sit for 1 minute before whisking until smooth and glossy.

Once your chocolate mixture is smooth, cut the room temperature butter into small cubes and add to the bowl. Stir until the butter is fully melted and incorporated, creating a shiny chocolate filling for your No-Bake Baileys Chocolate Pie.

Retrieve the crust from the freezer and pour the chocolate filling into it, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 3 hours or overnight.

When ready to serve, take out a bowl and the cold heavy cream. Using an electric mixer, whip the cream with the confectioners' sugar until medium peaks form.

Dollop the whipped cream over the chilled pie, spreading it evenly while leaving some of the chocolate filling visible. For a polished look, sprinkle with chocolate shavings or curls before slicing.

Carefully remove the sides of the springform pan to reveal the beautiful layers of your No-Bake Baileys Chocolate Pie. Slice into wedges, serve on chilled plates, and enjoy.