Put the Oreos in a food processor (no need to remove the filling) and pulse until all of the cookies are a fine crumb. Add the butter and pulse 5 or 6 times until completely mixed in.

Press the Oreo mixture into a pie plate firmly with your hands or the bottom of a glass or measuring cup. Refrigerate for 30 minutes until firm. If you want a really crisp crust, you can bake at 350F for 8 minutes.

Heat the Irish Cream in the microwave for 20 seconds. Check and see if it is hot but not boiling. Continue heating in 10 second bursts until very hot but not boiling.

Pour the hot Irish cream over the finely chopped white chocolate and place a lid (or plate) on top to trap in the heat. Let sit for 4 or 5 minutes and then stir until the chocolate is melted and the mixture is smooth. Allow to cool.

In the bowl of a stand mixer using the paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, powdered sugar, white chocolate ganache, 3 tablespoons of the heavy cream, and the vanilla extract. Beat on low until combined.

Increase speed to medium speed and beat until slightly fluffy, about 1 minute. Transfer to a medium bowl and set aside.

In the bowl of the stand mixer (no need to wash it) with the whisk attachment, whip the 1 cup of heavy cream to stiff peaks. Be careful not overmix – it can turn into butter in just a few seconds!

Fold ⅓ of the whipped cream into the cream cheese mixture until blended in. Fold in the remaining whipped cream until completely incorporated.

Pour the filling into the crust and smooth out. Refrigerate for 4 hours or overnight.

In the bowl of a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip the heavy cream until they reach soft peaks. Sprinkle in the powdered sugar and add the vanilla with the mixer running. Continue mixing to stir peaks. **See note if you wish to stabilize your whipped cream.**

Pipe or spoon the whipped cream on top of the chilled pie. With a vegetable peeler, create curls of chocolate. If chocolate does not form curls, microwave very briefly to soften the chocolate (8 or 9 second bursts). Repeat until the chocolate curls easily when scraped with the vegetable peeler.

Store in the refrigerator for up to 4 days.