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1
Put the gelatin in 50 ml of water, mix lightly and leave to soften.
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2
Take the cream filling out of the Oreo cookies, put into a sturdy plastic bag and crush using a pestle or rolling pin.
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3
Melt the butter in the microwave.
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4
Keep and eye on it and make sure not to over-cook it.
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5
Put the butter and crushed cookies in a bowl, and mix evenly.
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6
Line a mold with a removable bottom with the cookie mixture from Step 4.
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7
If you press it down firmly it will look nicer, and won't fall apart easily.
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8
Put mold from Step 5 in the refrigerator to harden the cookie crust.
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9
Put the room temperature cream cheese in a bowl, and mix with a rubber spatula or a whisk until soft.
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10
Add the granulated sugar, cream, yogurt and lemon juice.
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11
It's best to add it all in several batches while mixing, to ensure it is evenly combined.
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12
Divide the mixture into 2 portions, A and B.
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13
Put A in the refrigerator.
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14
Microwave the softened gelatin for a few seconds.
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15
It dissolves right away, so microwave while watching it carefully a little at a time.
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16
Do not let it boil!
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17
Add half the dissolved gelatin to B, and mix until evenly distributed.
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18
Pour B into the cookie crust lined mold that's been in the refrigerator.
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19
Drop the mold onto your counter top from a low height to eliminate any air pockets.
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20
Chill in the refrigerator for an hour.
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21
After an hour, mix the blueberry jam into A. Re-heat the remaining gelatin from Step 1 to dissolve it.
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22
Add this also and mix until evenly distributed.
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23
Pour the blueberry mixture into the mold, drop it carefully on your counter top to eliminate any air pockets, and chill until set.
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24
(I refrigerated it overnight.)
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25
To unmold the cheesecake easily, wrap a warm kitchen towel around the mold.
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26
Done.
