Blend into a fine crumble. You should end up with about 11 ½ oz (350 g) of cookie crumble. Pour it in a bowl and scoop 5,5 oz (155 g) of the crumble back into the blender. Then add the melted butter.

Blend into a lightly sticky mixture. Pour this into a rectangular baking dish lined with baking paper. Spread the crumble evenly over the bottom and press well using the back of a spoon.

Place the dish in the fridge to set. Snip the gelatin sheet into 3 equal pieces and soak one of it in some cold water for about 5 minutes until soft.

Pulse into a sticky cream. Spoon this in a heat-resistant bowl. Add 3 tablespoons of the whipped cream and ⅓ (about 1 ½ oz or 45 g) of the Oreo filling you kept aside. Place this bowl over a pan of boiling water (bain marie).

Stir until the mascarpone is smooth. Take the bowl off the heat and let it cool for 5 minutes. Squeeze out the soaked gelatin and add it.

Now place it in the freezer to set. Soak a second strip of gelatin in cold water. Add half of the remaining mascarpone to a blender together with the remaiing cookie crumble.

Blend and add this mixture to the heat-resistant bowl again together with 2 tablespoons of the whipped cream and half of the remaining Oreo filling.

Place this over the pan of boiling water until melted. Then take the bowl off the heat and let it cool for 5 minutes. Squeeze out the gelatin and add it.

Put the dish back in the freezer. Soak the last strip of gelatin. Now add the remaining mascarpone, cookie filling and whipped cream to the heat-resistant bowl.

Chill the Oreo cheesecake in the freezer for at least 4 hours until fully set. Take the cake out 30 hour before serving. Carefully peel away the baking paper. Slice it up using a warm knife and serve.