The Bottom (Crust):
120 gram Oreo biscuit (separate the cream and biscuit; only used the biscuit; keep the cream for filling)
70 gram unsalted butter

The Top (Filling):
250 gram Cream cheese (soften)
120 gram castor sugar
2 Oreo biscuits (separate the cream and the biscuit; crust the biscuit)
150 gram whipped cream
1 tbsp gelatin
80 ml full cream milk

Method:

1. Making Crust : Crust the Oreo biscuit and mix in butter.
2. Press into a round spring form pan (make sure press hard enough so that the crust won’t break like mine). It’s best to use a pan that can open side coz it’s abit difficult to take the cake out. Chill in the fridge until firm.
3. Making Filling : beat cream cheese & castor sugar until smooth.
4. Add in the whipped cream, Oreo cream which has been separated from the biscuit and the 2 crust Oreo biscuit and mix well.
5. Heat the full cream milk and gelatin in a pot. Stir constantly until boil.
6. Pour the milk into the cream mixture & mix well.
7. Spread onto the crust.
8. Chill in the fridge for 3 hours before serving. (preferbally 5 hours or more)