Make the Crust:
Preheat oven to 350°F (175°C).
Grease a 9-inch tart pan with removable bottom.
Pulse cookies in a food processor to fine crumbs.
Combine crumbs with sugar, melted butter, and salt.
Press mixture into the tart pan, forming a crust with slightly higher edges.
Bake for 12 minutes, or until lightly golden. Let cool completely.
Prepare the Filling:
Bloom gelatin in cold water.
In a large bowl, beat cream cheese until smooth.
Gradually add confectioners’ sugar, Irish cream, vanilla, and salt, beating until combined.
Melt bloomed gelatin in short bursts in the microwave, stirring between each.
Temper gelatin by whisking a spoonful of cream cheese mixture into it.
Pour tempered gelatin into the cream cheese mixture and beat on low speed until incorporated.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into the cream cheese mixture in three additions.
Pour filling into the cooled crust.
Sprinkle with gold sugar pearls.
Refrigerate for at least 8 hours, or overnight.
Make the Topping:
