OREO Infused Rum: Combine ingredients; mix well. Let stand at room temperature overnight. Strain through chinois or fine mesh strainer; discard solids. Transfer rum to clean container.
OREO Cream Topping: Combine cream and OREO Base Cake; mix well. Let stand 10 min. Strain through chinois into clean bowl, pushing to extract all liquid; discard solids. Refrigerate until ready to use.
When ready to serve, whip cream in food processor or electric mixer 2 to 3 min. Mixture will be slightly thickened and very creamy, but no peaks will form. Refrigerate until ready to use.
For each serving: Combine 2 oz. OREO Infused Rum, 2.5 oz. coffee liqueur and 2 oz. water in a cocktail shaker. Shake well. Pour into a martini glass. Gently spoon 1-1/4 oz. OREO Cream Topping over mixture (about 1/4-inch thick). Sprinkle with 1/2 tsp. OREO Base Cake.