Line a 10-inch springform pan with parchment paper.
Using a bowl with a hand mixer, or a stand mixer, cream together Vegan Cream Cheese (1 1/2 cup), Peanut Butter (1/2 cup), and Granulated Sugar (3/4 cup).
In batches, slowly mix in the Powdered Confectioners Sugar (1 1/2 cup).
Scrape the sides of the bowl to ensure everything is mixed and add in the Coconut Whipped Topping (2 1/2 tub). Mix to combine. Transfer 1/2 of the mixture into a second mixing bowl and set aside.
Into the remaining mousse add the Premium Cocoa Powder (2 tablespoon) and mix until well combined. Set aside.
Dunk an Oreo® Chocolate Sandwich Cookies (3 package) into the Non-Dairy Milk (1/2 cup) and place onto the bottom of the prepared pan. Repeat to cover the entire bottom of the pan like a crust.
Spread half of the plain peanut butter mousse over the Oreos. Repeat another layer of dunked Oreos over the mousse.
Spread half of the chocolate mousse over the second Oreo layer and repeat, until you run out of mousse. The top layer should only be mousse, not cookies. Freeze at least 2-3 hours, or until firm. Overnight is recommended.
Chop the remaining cookies into pieces and top your cake randomly, near the center. Drizzle with Dairy-Free Chocolate Sauce (to taste).