Preparation Steps

• Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
• To make the crust, combine the melted butter and Oreo crumbs and stir until combined.
• Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
• Whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
• Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
• Slowly add the sugar to the cream cheese while mixing.
• Add the Irish cream liqueur and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
• Fold the whipped cream into the cream cheese mixture until well combined.
• Spread the ice cream evenly into the pan over the crust, then set in the freezer.
• Whip the heavy whipping cream, Irish cream liqueur, powdered sugar and cocoa powder on high speed until stiff peaks form.
• Spread the mousse into an even layer on top of the ice cream.
• Cover the cake and freeze until firm, 4-6 hours or overnight.
• Once cake has set, remove it from the springform pan and place it on a serving plate.
• Make the whipped cream topping by beating the heavy whipping cream, Irish cream liqueur and powdered sugar on high speed until stiff peaks form.
• Put the whipped cream in a piping bag fitted with a closed star tip. Pipe the whipped cream around the outer edge of the cake.
• Drizzle the cake with chocolate sauce and chocolate sprinkles if desired. Then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.
• Will keep up to 3 months in the freezer.