Separate the Oreo filling. Crush the Oreo cookies (use a food processor or place cookies in a plastic bag and crush them). Melt 2 2/3 tablespoons (40 grams) of butter and let it cool, then mix with the crushed cookies. Pour the cookie and butter mixture into a mold and spread evenly. Use a spoon or the bottom of a glass to press the mixture down so it sticks together and forms a flat crust. Refrigerate for 20-30 minutes to harden the crust.

Soak 2 teaspoons (6 grams) of gelatin in water for about 10-15 minutes to soften. Melt the gelatin using a microwave or double boiler, then let it cool to room temperature.

Place room temperature cream cheese in a bowl and mash it until smooth. Add sugar to the cream cheese and mix well. Then add the gelatin to the cream cheese mixture.

In another bowl, whip the heavy cream until it is slightly fluffy. This will make the cake softer and more delicious. Pour the whipped cream into the cream cheese mixture and gently fold until combined. Do not beat vigorously to avoid separation.

Take the mold out of the refrigerator and pour half of the cream mixture into it. Spread it evenly. Arrange the Oreo filling on top. Pour the remaining cream mixture over it and spread evenly. Tap the mold gently to release any air bubbles, ensuring a smooth cake. Refrigerate for at least 2 hours or until the cheesecake is fully set.