Preparation Steps

• Line the bottom of a 9-inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
• Mix melted butter with Oreo crumbs and press the mixture evenly into the bottom of the pan to form the crust. Set aside.
• Whip 1.5 cups heavy whipping cream with powdered sugar until stiff peaks form; set aside.
• Beat cream cheese on medium-high speed until light and fluffy. Gradually add granulated sugar, then mix in Irish cream liqueur and vanilla extract until smooth.
• Fold whipped cream into the cream cheese mixture gently until combined.
• Spread this mixture evenly over the Oreo crust and place the pan in the freezer.
• For the mousse layer, whip 0.75 cups heavy whipping cream with 1 tbsp Irish cream, 0.5 cup powdered sugar, and cocoa powder until stiff peaks form.
• Spread the mousse over the frozen cream cheese layer in an even layer and freeze for 4-6 hours or overnight.
• Remove the cake from the pan. Whip remaining 1.5 cups heavy whipping cream with 6 tbsp powdered sugar and 1 tbsp Irish cream until stiff peaks form.
• Pipe whipped cream around the edges of the cake. Drizzle chocolate sauce on top if desired and freeze until ready to serve.
• Allow the cake to sit out for about 15 minutes before serving. Keeps up to 3 months in the freezer.