Oreo Cheesecake without baking

Directions

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  Line the bottom of the 24 cm cake tin with baking paper.
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  For the base of the Oreo biscuits, scrape off the white cream with a knife. We will use that part in the stuffing.
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  Grind the dark part of the Oreo biscuits or beat them with a roller to get small crumbs. Take 5 tablespoons of the ground crumbs and set them aside. We will sprinkle the cake with them.
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  Melt the butter and mix it well with the ground biscuits. Press the resulting mixture well into the mold, use the lower part of the cup so that you are sure that the base is well pressed, so that it does not fall apart when cutting. Put in the fridge.
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  For the filling, dissolve the gelatin in 3 tablespoons of water.
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  In a small saucepan, place the cream cheese, sugar, vanilla sugar and white Oreo biscuit cream and, stirring constantly, heat over low heat until you get a smooth, lump-free mixture. Add the melted gelatin and, stirring constantly, allow the filling to boil slightly. Remove from heat and allow to cool. I recommend pouring the stuffing into a bowl to keep it cool faster.
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  Whip the whipping cream into a solid whipped cream, and mix the cooled mixture with the cream cheese into it (the mixture may be warm but not hot). Stir the chopped Oreo biscuits into the resulting filling with a spatula and pour everything into the mold over the cooled base. Smooth the top with a spatula. Using a fine strainer / sieve, sprinkle the remaining biscuit crumbs over the top of the cake.
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  Refrigerate for at least 4 hours.