Remove the frosting that is sandwich between two cookies of the oreo. Set aside.

Blitz oreo cookies and softened butter in a food processor until it turns soft wet sand consistency. If you don't have a food processor, you may crush it with a rolling pin and a ziplock bag, then stir in melted butter.

Press it into a 6-inch removable round cake pan firmly.

In a mixing bowl, whip whipping cream until soft peaks. Set that aside in the fridge.

Sprinkle gelatin powder over hot water and let it bloom.

In another separate bowl, beat softened cream cheese, icing sugar, and the frosting from the Oreos we removed earlier until smooth.

Drizzle in vanilla extract, and lemon juice.

Once everything is nicely combined, pour in soft whipped cream and gelatin mixture and beat until the mixture is nice and thick.

Finally, fold in crushed Oreos.

Immediately, transfer the cheesecake mixture into the pan and smoothen it out with a spatula.

Let it chill overnight in the fridge.

Once it has been chilled, let it sit in room temperature for about 10 minutes before trying to remove the cake from the pan.

Decorate the top with some crushed oreos, nicely whipped cream, and some more oreos. You can also decorate however you like!