How to make
First, grease the cheesecake tin with a little butter or line it with baking paper. I personally prefer without baking paper.
The next step is to make the base for the cheesecake. To do this, you can use a blender, if you have one and blend 25 Oreo cookies until they break almost into crumbs.
If you don't have a blender, don't worry - you can crush them with your hands as finely as you can.
Then put 2.1 oz (60 grams) of butter in the microwave for a very short time. It just needs to melt. Mix the melted butter with the crushed cookies and stir well until everything is mixed well. The texture should be very dense.
Then put the resulting mixture in the cake tin, by carefully spreading out the whole mixture very evenly. There should be no gaps anywhere, because it serves as a support for the cream, which is held in place by it.
Then add the full-fat cream cheese, powdered sugar, vanilla extract, cooking cream and sour cream in a bowl.
Mix well with a mixer until a homogeneous mixture is obtained. The other 150 grams of Oreo cookies should also be crushed into small pieces, which resemble powder. Mix the crushed cookies with the cream mixture and mix everything well with a mixer. Leave everything aside and prepare the gelatin.
There are many types of gelatin nowadays, so it's best to read the method of use on the back of the package, but here's how I used it.
One packet of gelatin or 0.35 oz (10 grams) of it is placed in a cup of water. Then I dissolve it in a water bath on a very low heat and stir constantly until you get a mixture like a clear syrup. You should bare in mind that if the gelatin boils, it loses all of its gelling properties. I've heard that it can also be put in the microwave for a few seconds instead of in a water bath.
Once everything is ready, mix the gelatin with the cream and mix everything very well. Pour the whole cream into the cheesecake tin and smooth it out nicely to make it even.
Finally, tick the Oreo cookies provided for the decoration at a certain interval of space between them. If you are left with cookies or consider it a good idea, you can sprinkle the cheesecake with powdered Oreo cookies. Between each cookie, you can add whipped cream, if you like.
Place the Oreo cheesecake in the fridge for at least 6 hours or preferably overnight.
Advices: Always use an easily removable cheesecake springform pan. Before removing the form, move a knife lightly on each side and then you can carefully remove it.
Make sure the cream cheese is at room temperature to avoid any lumps afterwards.
Enjoy! :))
