Preheat your oven to 325. With cooking spray, spray three 8 inch cake pans, line with parchment paper, spray again, and set aside.

Take each Oreo and remove the frosting from the middle. Then in a food processor or a blender, pulverize the Oreo cookies until they resemble a fine crumb.

In a small bowl, combine the pulverized gingerbread Oreo cookies, melted butter, and sugar. Mix until you can grab it with your hand and it sticks together.

Place ¾ cup of the Oreo mixture into the prepped cake pan and press down with a spoon or the bottom of a cup.

Bake for 8 minutes. While they are cooling make your cake batter.

Preheat your oven to 325 degrees.

In a medium size bowl, whisk together the flour, ginger, cinnamon, salt, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer, beat the butter and sugar on high for 3 minutes. Scrape down the sides and beat for 2 more minutes.

On a low speed, slowly pour in the molasses and the honey. Then beat it on medium high for 2 minutes.

Beat in the eggs one at a time, scraping the bowl after each addition.

With the mixer on the lowest speed, alternate by adding ⅓ of the flour mixture and half of the buttermilk, repeat this step. You should end with the rest of the flour mixture. Stir just until combined! Don’t over mix.

Once mixed, evenly divide all of the batter into the prepared pans with the Oreo cookie crust (about 18 ounces in each 8-inch pan) Bake for 28-32 minutes. I checked mine at 28 minutes and it needed about one more minute. Insert a toothpick and if it comes out clean or with only a few crumbs, your cake is done.

Allow the cakes to cool in the pans for 15 minutes and then remove them from the pans and transfer them to a wire rack and let them come to room temperature. Wrap them in plastic wrap and either freeze or refrigerate them.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple of minutes until smooth. Scrape down the sides and beat for 2 more minutes. With the mixer on low, add the powdered sugar and vanilla extract. Beat on high for a couple minutes until smooth. Place in a medium sized bowl.

In the same bowl of the stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 5-7 minutes, until the cream forms stiff peaks. This will make the heavy cream turn into whipped cream.

Fold the whipped cream into the cream cheese until no streaks of whipping cream remain. Make sure not to over mix or it will curdle.

This will hold for a couple hours, if you will not be using it right away, store in an airtight container for up to 2 days and refrigerate.

For the gingerbread buttercream

In the bowl of an electric mixer with the paddle attachment, beat the butter on medium-high for 3-5 minutes.

On low speed, gradually add the powdered sugar, spices, heavy cream, vanilla, molasses and salt.

Once everything is incorporated, increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.

By hand, with a wooden spoon, mix out all of the air bubbles to create a silky and smooth buttercream.

Place the first gingerbread cake layer with the Oreo crust down onto a cake board. Spread half of the cream cheese filling onto the cake layer. Repeat this with the second cake layer.

With the last cake layer, place the bottom side down and with the gingerbread buttercream, frost a thin coat around the cake layer. This is called the crumb coat. Lock in the crumbs by placing the cake into the freezer for 15 minutes.

After the crumb coat is set, apply the final coat of the gingerbread buttercream.

Serve at room temperature.