Instructions

1. To make the crust pulse whole Oreo cookies with the filling to make the fine crumbs. Add melted butter and whisk with the fork until all crumbs are evenly moistened.
2. Place the ring from 9-inch springform pan on a flat serving plate. Press the crumbs fimly to make the crust.
3. Arrange strawberries sliced in half to cover the crust and set aside.
4. To make the vanilla cheesecake, dissolve 1 ¼ teaspoons gelatin in 1 ½ Tablespoons cold water an set aside to bloom.
5. Mix softened cream cheese and vanilla until smooth and creamy. Sift in powdered sugar and add a few Tablespoons of heavy cream and mix on low speed, then slowly pour in reaaining heavy cream and continue mixing on high speed until double in size.
6. Melt dissolved gelatine on low heat, stir to cool and mix it in cheesecake mixture.
7. Spread the mixture ovet the crust and strawberries. Spoon it to fill all the gaps between the strawberries. Place in the fridge.
8. To make the strawberry layer, dissolve 1 ¼ teaspoon gelatin in 1 ½ Tablespoons cold water an set it aside to bloom.
9. Place strawberris in a food processor and pulse until smooth, set aside.
10. Mix softened cream cheese until smooth and creamy. Sift in powdered sugar and add a few Tablespoons of heavy cream and mix on low speed, then slowly pour in reaaining heavy cream and continue mixing on high speed until double in size.
11. Mix in pureed strawberries. This mixture willl be thiner then the vanillla cheesecake mixture.
12. Melt dissolved gelatine on low heat, stir to cool and mix it in strawberry cheesecake mixture.
13. Gently spread the mixture over the white layer, smooth the top and place in the fridge for at least 4-5 hours to firm, but preferably overnight.
14. When the cake has set completely, run a thin knife around the ring of springform pan, release and remove the ring.
15. Garnish with whipped cream and strawberries as desired.
16. Store covered in the fridge.