Lightly butter the bottom of a 6-7 inch springform pan and line it with a cut piece of parchment paper.

★ Make the bottom layer ★

Place 6 Oreos in a food processor or blender and blend.

Once finely ground, add the butter and blend again.

When the butter is evenly mixed and the texture is crumbly, it's ready.

Spread the mixture evenly over the lined bottom of the pan. Press down firmly to create an even layer. Refrigerate to set.

★ Make the banana mousse ★

In a microwave-safe bowl, add the water marked with ○ and sprinkle in the gelatin. Heat in a 600W microwave for 30 seconds to dissolve.

In a food processor or blender, add the heavy cream and blend until it reaches soft peaks. Remove and set aside.

Without cleaning the container, tear the bananas into pieces and add them. Add the lemon juice to prevent browning.

Blend until smooth. Add the sugar and blend again until fully mixed.

Return the whipped cream to the mixture. Blend until fully combined.

Pour in the dissolved gelatin mixture and blend immediately until fully mixed.

The mixture should be light and fluffy.

Pour the mixture over the Oreo bottom in the pan. Refrigerate to set.

To remove from the pan, wrap a damp cloth soaked in hot water around the sides of the pan. Lift the bottom plate until it moves freely. Be careful not to melt it too much.

Place on a flat plate.

Just before serving, break 3 Oreos by hand and sprinkle them on top as a topping. Garnish with mint leaves for a nice touch.

Here's how it looks from the side: two layers of Oreo bottom and banana mousse.

Cut into your preferred size and enjoy!