Start by placing the chocolate-covered butter cookies in a zip-top bag and crush them until finely crumbed.

Transfer the crushed cookies into a mixing bowl and pour in the Irish cream liqueur, stirring until well-coated.

Add the mascarpone cheese to the cookie mixture and blend until smooth and creamy.

Line a baking tray with parchment paper and roll the mixture into balls approximately one inch in diameter.

Freeze the cheesecake balls for at least 45 minutes until firm.

Melt white chocolate in a double boiler until smooth, then let it cool slightly.

Dip each frozen cheesecake ball into the melted white chocolate, ensuring they are fully coated.

Refrigerate the coated balls for about an hour to allow the chocolate to set.

Melt dark chocolate in the double boiler, stirring until smooth.

Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls.