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1
Wrap the mold in aluminum foil so it will not spill out.
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2
Remove the Oreo filling from the cookies, weigh 100 g into a plastic bag, crush, add in the melted butter, and rub together.
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3
Pack into the mold from Step 2 (you can also use biscuits, sponge cake, or ladyfinger biscuits if you prefer).
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4
Dissolve the gelatin in water, and place into a hot water bath to thoroughly dissolve.
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5
Add the cream cheese, sour cream, and lemon juice to a bowl, and stir until smooth while placing in a hot hater bath.
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6
Add the egg whites and granulated sugar to a separate bowl, and whip until it thickens.
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7
Add the milk to a pot, turn on the heat, add in the gelatin once it begins boiling around the edges, turn off the heat, and dissolve the chocolate in the residual heat.
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8
Add Step 7 to Step 6 a bit at a time while stirring.
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9
Now, add Step 8 to the bowl from Step 5 and mix (it's best to pass through a strainer for a smooth texture).
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10
Add the heavy cream to another bowl and whip until it forms thick ribbon when scooped from the bowl (until it drops slowly back into the bowl).
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11
Add Step 9 to Step 10, and stir together.
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12
Thicken it by placing the bottom of the bowl in a cold water bath (ice water).
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13
Pour into the mold and let chill for half a day to solidify (there will be a bit of batter leftover.
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14
Place into another container to taste test..)
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15
It is done..
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16
It is really pretty if you decorate with the edges with ladyfinger biscuits!
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17
You can also make it in an 18 cm round mold...
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18
I topped this one with macarons!
