In a medium-sized mixing bowl, beat together the softened cream cheese, powdered sugar, cocoa powder, vanilla extract, and sea salt until the mixture is smooth. Add the Baileys Irish Cream and continue to beat until light and fluffy. Set aside.

In a separate chilled bowl, whip the heavy cream until soft peaks begin to form. Add the Baileys Irish Cream, vanilla extract, cocoa powder, and powdered sugar. Continue beating until stiff peaks form and the mixture is smooth and spreadable.

Place the Oreo cookies in a resealable plastic bag. Using a rolling pin or flat-bottomed glass, crush the cookies into small, even crumbs.

Transfer the cheesecake mixture and the whipped cream to separate piping bags for easier layering (optional). In four lowball glasses or small dessert cups, begin by adding a layer of crushed Oreos, followed by a layer of cheesecake mixture, and then a layer of whipped cream. Repeat the layering once more.

Using a star piping tip (such as Tip #1M), pipe a decorative swirl of whipped cream on the top layer. Garnish with remaining cookie crumbs. Serve immediately or refrigerate until ready to serve.