Oreo Cheesecake (No-Bake Edition)

For the crust: In a mixing bowl, combine the 90g Oreo cookie crumbs, melted butter, and 20g granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the fridge for 20 minutes to firm. For the filling: In a separate mixing bowl, whisk together the 250g Greek yogurt and 100g heavy cream. In a small bowl, sprinkle the 5g gelatin over the 70g cold milk and then heat it up gently (microwave or stovetop) until the gelatin fully dissolves. Pour the dissolved gelatin mixture into the yogurt and heavy cream mixture, and then add in the 1 cup of Oreo cookie crumbs. Pour this filling mixture over the cooled crust and smooth the top. Refrigerate for at least 4 hours or preferably overnight until firm. Drizzle with salted caramel sauce (optional) before serving.