Cookies and Cream Layer Cake with Mousse and Ganache

Place the white chocolate in a bowl. Heat 1/4 cup of the cream and pour it over the chocolate, stirring until fully melted. Set aside to cool slightly.
Whip the cream cheese until smooth and fold it into the cooled white chocolate mixture.
Whip the remaining 3/4 cup of cream until stiff peaks form.
Gently fold the whipped cream and finely ground Oreos into the chocolate mixture using a spatula until light and airy.
Refrigerate the mousse until ready to assemble the cake.

Beat the butter for 30 seconds until creamy. Add the cream cheese and beat for an additional minute.
Add the powdered sugar, salt, and vanilla extract, mixing on low speed first, then on high speed for 2 minutes until fluffy.
Fold in 1/2 cup of crushed Oreos to complete the frosting.