Start by crushing chocolate-covered butter cookies in a food processor until they turn into fine crumbs. Then, combine the cookie crumbs with Irish Cream Liqueur, stirring until moist and resembling a sturdy dough.

Add mascarpone cheese to the cookie mixture and blend until smooth and creamy, ensuring all ingredients are thoroughly incorporated.

Scoop out portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. Place onto a parchment-lined tray and freeze for at least 45 minutes.

Set up a double boiler and melt the chopped white chocolate, stirring until creamy, about 5 minutes.

Dip each chilled ball into the melted white chocolate, allowing excess to drip off before placing back onto the tray. Refrigerate for one hour.

Melt dark chocolate using the double boiler method, stirring continuously until smooth and glossy.

Drizzle the melted dark chocolate over each cheesecake ball in a decorative pattern. Return to the fridge for 30 minutes to set.