Crush the Oreo Cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin.

Combine the crushed Oreos with the melted butter until the mixture resembles wet sand.

Press the mixture into the bottom of a springform pan or a lined cake tin, creating an even layer. Chill in the refrigerator to set while you prepare the filling.

Bloom the Gelatin: Sprinkle the gelatin over 20ml of cold water in a small bowl. Let it sit for 5-10 minutes until it becomes spongy. Then, dissolve the gelatin by heating it in a microwave for a few seconds (do not boil) or placing the bowl in a larger bowl of warm water.

Whip the Cream: In a separate bowl, whip the whipping cream to soft peaks. Be careful not to overwhip.

Mix Cream Cheese and Sugar: In another bowl, beat the softened cream cheese with the sugar until smooth and creamy.

Combine: Gently fold the whipped cream into the cream cheese mixture. Add the dissolved gelatin and mix until well incorporated.

Pour the filling over the chilled Oreo base. Smooth the top with a spatula or the back of a spoon.

Decorate the top of the cake with whole Oreo cookies and sprinkle with crushed Oreo crumbs for added texture and visual appeal.

Chill: Let the cake set in the refrigerator for at least 4 hours, or overnight for best results.

Release the Cake: Once set, carefully remove the cake from the springform pan. If using a cake tin, gently lift the cake out using the lining.

Slice and serve chilled. Enjoy the creamy, crunchy goodness of your No-Bake Oreo Cake!