Cheesecake:

1. In a medium mixing bowl, beat the cream cheese, sugar and cocoa powder together until combined and smooth. Add Bailey's and continue beating until well combined.

Whipped Cream:

1. In a separate mixing bowl, beat heavy cream until it starts to thicken then add Bailey's, cocoa and icing sugar and continue beating until stiff peaks form.

Trifles:

1. Divide half of the cookie crumbs evenly between 6 glasses.
2. Place the cheesecake mixture into a piping bag and the whipped Bailey's cream mixture into a second piping bag and snip off the tips. (Piping the layers into the glasses is optional, but it definitely makes it look more uniform and less messy.)
3. Pipe half of the cheesecake filling on top of the biscuits.
4. Pipe the whipped cream on top of the cheesecake filling.
5. Top with remaining cookie crumbs. Keep a little bit of crumbs aside, to sprinkle on top of the finished trifles.
6. Pipe remaining cheesecake mixture on top of cookie crumbs.
7. Top each trifle with a swirl of whipped cream and a few more cookie crumbs. Garnish with strawberries if desired.
8. Refrigerate until ready to serve. Remove from fridge 10 minutes before serving.
9. Enjoy!