Crush the milk chocolate topped butter cookies.

Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl.

Mix well until fully combined.

Line a baking sheet with parchment paper.

Scoop small portions of the cookie mixture using a melon baller or small cookie scoop.

Roll the mixture into twenty 1-inch balls.

Place the balls on the prepared baking sheet.

Chill in the refrigerator for about 45 minutes.

Place white chocolate in the top of a double boiler over lightly simmering water.

Stir frequently, scraping down the sides with a rubber spatula to avoid scorching.

Melt the white chocolate, about 5 minutes.

Dip cheesecake balls into the melted white chocolate.

Return to fridge to chill until chocolate has hardened completely, about 1 hour.

Place dark chocolate in the top of a double boiler over lightly simmering water.

Stir frequently, scraping down the sides with a rubber spatula to avoid scorching.

Melt the dark chocolate, about 5 minutes.

Drizzle dark chocolate over chilled cheesecake balls.

Allow to set, about 30 minutes.