How to make
Separate the white part of the biscuits (the cream) in a separate bowl. Break the other part into small pieces with a kitchen mallet or something else. Mix them with the melted butter. Stir well.
Pour them into a cake or cheesecake tin and press them down well on the bottom and smooth out the base well. Put it in the refrigerator.
In a saucepan over low heat, mix the cream cheese, sugar, biscuit cream and vanilla essence. Stir until the mixture is homogenous.
In a cup, combine the milk with the gelatin.
Pour it into the saucepan with the cream and stir until the mixture thickens and begins to bubble. Remove it from the heat and pour over the base, which is in the refrigerator.
Smooth it out well and place it back into the refrigerator for 4 hours or overnight. It's best for one night. Optionally, you can garnish your cheesecake with more Oreo cookies when it's ready.
