Begin by combining the coco Lopez , white rum, Bailey’s, amaretto, and heavy cream and stir till combined; set aside.

With your mixer, whip the cream cheese and sugar until fluffy.

Add the eggs 1 at a time and blend until just combined.

Add the cornstarch next along with the Bushwhacker drink mixture the you had combined earlier.

Mix until all is fully incorporated.

Pour into your prepared spring-form pan with your chocolate Oreo crust (directions below)

Crust:

Thoroughly pulverize the Oreos in your food processor.

Add the melted butter and 2 TBSP sugar to the Oreos. Mix well and press in bottom and slightly up the sides of your 11″ spring-form pan.

Add the filling. Wrap the pan in heavy duty foil.

Place in 350 degree oven. Place a pan of water below the cheesecake for a perfect water-bath effect.

Bake for 45-55 minutes. Remove to cooling rack and run a knife around the edge. Let cool for 10 minutes and then refrigerate overnight.

Before serving, whip the whipping cream until soft peaks form. Add the 1/4 cup powdered sugar and Kahlua.

Add the cream to your pastry bag and pipe in the design of your choice on top of the cheesecake. Drizzle the chocolate ice cream topping on next.

Slice and enjoy!