Cup of Yum
1. Preheat oven to 350 degrees F.
2. Prepare a 10-inch cake pan with non-stick baking spray and place a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

CHOCOLATE CAKE LAYER:

Cup of Yum
1. Prepare the cake batter as directed on the Cake Mix box.
2. Transfer the cake batter to the prepared cake pan and bake for as much its directed on the box. A toothpick inserted in the center of the cake should come out clean or with a few cake crumbs, not raw batter.
3. Remove the cake from the oven and place the cake pan on a cooling rack until the cake has cooled off.
4. Remove the cake from the pan and let it fully cool. Wrap in plastic wrap and refrigerate until ready to assemble the cake.

OREO CHEESECAKE LAYER:

1. For this layer, preheat oven to 325 degrees F.
2. Prepare a 10-inch leak-proof springform pan, spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.
3. In a large bowl, beat cream cheese for 1 minute. Add sugar and flour and mix until thoroughly combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
4. With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
5. Add salt, vanilla extract, and sour cream and beat until combined, stopping to scrape the sides and bottom of the bowl with a spatula.
6. Stir in the crushed Oreo cookies.
7. Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.
8. Transfer the cheesecake to the preheated oven and bake it for 60 minutes. It should be just slightly wobbly in the center but puffy and settled on the sides.
9. Turn off the oven and crack open the door. Cool the cheesecake completely oven in the open oven.
10. Once completely cooled, remove the cake from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble.

OREO MOUSSE:

1. Prepare a 10-inch leak-proof springform pan, spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.
2. Add half of the milk to a small-medium bowl and sprinkle the gelatin. Let the gelatin bloom for about 5 minutes.
3. Once bloomed, place the bowl in the microwave for 15 seconds, stir to combine, and repeat to melt the gelatin.
4. Add the remaining milk to the gelatin mixture and stir to combine.
5. Add the cold heavy cream to a large chilled bowl. Add powdered sugar and whip until it reaches medium-firm peaks.
6. Add the vanilla extract and gelatin mixture to the whipped cream and whisk until firm peaks form. Fold in the crushed Oreo cookies.
7. Pour mousse into the prepared pan. Place the pan into the fridge and set it for about 1-2 hours.

CHOCOLATE GANACHE LAYER AND FROSTING:

1. Add the chocolate chips to a large bowl.
2. Add the heavy cream to a medium saucepan over medium heat and stir for 2-3 minutes until it reaches a boil.
3. Pour the hot, heavy cream over the chocolate chips and allow 2-3 minutes for the chocolate to melt. Stir the ganache until all chocolate chips are completely melted and the mixture is smooth and shiny.
4. While the ganache is still hot, add sugar and stir until the sugar is FULLY dissolved.
5. Allow chocolate ganache to cool, then transfer to the fridge. When ready to use, beat the chocolate frosting for 2–3 minutes until it becomes fluffy and spreadable.

ASSEMBLE THE CAKE:

1. Start with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup chocolate frosting and spread it.
2. Level the chocolate cake using a cake leveler or a sharp, serrated knife. Place the chocolate cake layer on the cake stand.
3. Add 1/3 of the chocolate frosting and spread it in an even layer.
4. Level the edges of the cake layer using a sharp, serrated knife. Place the Oreo Cheesecake layer on top of the frosting layer.
5. Top with the Oreo Mousse layer.
6. Half of the remaining frosting should cover the cake entirely. Add the remaining frosting to a piping bag fitted with a star tip and pipe frosting onto the top edge of the cake.
7. If desired, top with Oreo cookies and crushed Oreo cookies.
8. Chill the cake for at least one hour before serving it so the frosting sets. But better after 4-8 hours.
9. Serve with a side of whipped cream and more crushed Oreo cookies.