Ingredients

• 18 Oreo Cookies
• 1/4 cup Unsalted Butter, melted
• 1 tablespoon Dark Chocolate, melted
• 4 ounces Cream Cheese, softened
• 8 ounces Dark Chocolate, chopped
• 3/4 cup Heavy Whipping Cream
• 1 tablespoon Baileys Irish Cream
• 1/2 tablespoon Salt
• 1/2 cup Mini Semi-Sweet Chocolate Chips

Directions

1. Line a 9×9 inch pan with aluminum foil and spray with cooking spray; set aside
2. In a food processor, add the whole Oreos and process them on high until fine crumbs are achieved; set aside
3. In a microwave safe bowl add the butter and 1 tablespoon chocolate; heat on high powder until the chocolate and butter have melted in 15 second increments, stir until smooth
4. Pour the melted chocolate and butter mixture into the food processor with the Oreo crumbs; process on high speed to incorporate; turn crumb mixture out into the prepared pan; hard pack the mixture to form an even flat crust layer; set aside
5. In a large mixing bowl, add the cream cheese; beat with a mixer on high speed until fluffy; set aside
6. In another microwave safe bowl, add the 8 ounces of chopped chocolate and heavy cream; heat in 30 second increments until the chocolate has melted and can be stirred smooth
7. Transfer the creamy chocolate mixture into the bowl with the cream cheese; beat on high power until smooth and combined
8. Add the Baileys Irish Cream and salt; evenly spread the mixture over the crust
9. Evenly sprinkle with the mini chocolate chips; refrigerate for at least 3 hours before slicing and serving; once the 3 hour mark has reached you can cover it with aluminum foil since it will be chilled enough that condensation won’t form