Oreo Cheesecake (No Bake) by Janet Teh

Original recipe yields a 7" cake but I used an 8" cake ring

Ingredients:
250g plain yoghurt (2 packets)
250g cream cheese (room temperature)
2 1/2 tbsp gelatin powder
100ml water
75gcastor sugar
200g oreo cookies (excluding cream) (I bought ready oreo cookies without cream)
80g unsalted butter (melted)

40g oreo cookies (excluding cream)

8 slices mini oreo (I just used normal Oreo)

Method:
1. Remove cream from cookies. Weigh 200g and put it inside plastic bag/ziplock bag, crush until it's small and crumbly. I use ready packed oreo cookies without cream.
2. Pour melted butter into the bag of cookies, shake to mix.
3. Pour mixture into cake ring/springform pan and compress it with the back of a big spoon, ensuring the sides are well compressed. Put into freezer to set.
4. Mix water and gelatin powder and microwave on medium high heat until mixture is dissolved. Cool.
5. Combine cream cheese and sugar and whisk on low speed until mixture is creamy.
6. Add gelatin mixture and whisk well on low speed until well combined.
7. Add yoghurt and mix well until well combined.
8. Break up remaining 40g of Oreo cookies into smaller pieces and put them into the bowl. Stir to mix well.
9. Pour mixture into cake ring/pan and smooth the top with a spatula.  
10. Decorate with small Oreo cookies. Place cake into freezer for 2 hours to set. Poke a toothpick and if it's clean, bring cake down to chiller once cake is set.
11. To remove cake, run the back of a small knife gently along the sides of the cake and slide upwards.

Original Recipe Link : http://www.thebakingbiatch.com/2013/10/cynthias-oreo-cheesecake.html