Cover the bottom of the 24 cm (9 inch) springform pan with parchment paper.

With a small knife separate the cream from the cookies.

Place the cookies into a plastic bag and using a rolling pin crush them into fine crumbs. Set aside 5 Tablespoons (that we will use for sprinkling the cake).

Melt the butter and mix it with crushed cookies until the texture is like slightly wet sand. Press the cookie crumbs in an even layer into prepared springform pan. Put it in the fridge until you make the filling.

Dissolve gelatin in 3 Tablespoons of water.

In a medium pot add cream cheese, sugar, the cream from the cookies and vanilla extract, and put it over low heat, stirring constantly until the mixture is lump-free. Add gelatin and stir constantly until the mixture starts to bubble slightly. Remove from heat. Let it cool. I like to transfer my filling to another bowl to cool down faster.

Pour heavy cream into a bowl and using electric mixer beat until stiff peaks form. Mix in the cooled cream cheese mixture (mixture can be warm, but not hot). Using a rubber spatula fold in chopped Oreo cookies.

Pour the mixture over the cookie crust in the springform pan. Using a spatula smooth the top.

Sift the saved cookie crumbs on top of the cheesecake in an even layer.

Refrigerate for at least 4 hours.