Begin by crushing the chocolate-covered butter cookies into fine crumbs. Transfer to a mixing bowl, then add Irish Cream Liqueur and mix thoroughly.

Incorporate the mascarpone cheese into the cookie mixture and blend until smooth and creamy. Set aside to meld flavors.

Scoop and shape bite-sized balls from the mixture, placing them on a parchment-lined tray. Freeze for at least 45 minutes until firm.

Melt the white chocolate using a double boiler over low heat, stirring continuously until smooth.

Dip each ball into the melted white chocolate, tapping off excess before returning them to the tray. Refrigerate for about 1 hour to set.

Melt the dark chocolate in a double boiler and drizzle over the set white chocolate coating. Let set for at least 30 minutes.

Serve the cheesecake balls chilled on a beautiful platter at gatherings, enjoying the luscious flavor.