For the crust:

• 16 whole Oreos or gluten free sandwich cookies (finely ground in food processor)
• 3 tablespoons melted butter

For the filling:

• 16 ounces cream cheese (two 8-ounce packages)
• 1/2 cup sugar
• 2 eggs
• 1 1/3 cups sour cream
• 3 tablespoons Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 6 ounces semi-sweet chocolate (melted and cooled slightly)

For the ganache glaze:

• 4 ounces bittersweet chocolate (coarsely chopped)
• 1/2 cup heavy cream
• 2 teaspoons light corn syrup

• 1 box white cake mix
• 1 1/4 cup pink champagne {rosé}
• 1/3 cup vegetable oil
• 3 egg whites
• 3-5 drops red food coloring

GLAZE

• 3 cup powdered sugar
• 1/4 cup milk
• 2 tablespoons pink champagne {rosé}

ICING

• 1/2 cup butter softened
• 4 cup powdered sugar
• 1/4 cup pink champagne {rosé}
• 1 teaspoon vanilla {clear if you have it}
• 2-3 drops red food coloring