Preparation

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
• Add the cocoa powder and mix until well combined.
• Add the Baileys, vanilla extract and salt and mix until well combined and smooth. Set aside.
• To make the whipped cream, add the heavy whipping cream, Baileys, cocoa powder, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• To make the trifles, divide half of the cookie crumbs evenly between the four cups or jars and spread into an even layer in the bottom of the cups.
• Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
• Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
• Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles.
• Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
• Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if desired.
• Refrigerate until ready to serve. Best if eaten within 2-3 days.