Yogurt cheesecake (no baking)

This is altered from two recipes. 

Crust:

100g Oreo cookies without frosting

40g unsalted butter

Cream cheese layer:

5g gelitin powder

50g water

225g cream cheese

200ml heavy cream

60g granulated sugar

24ml lemon juice

A pinch lemon fillings

Some cocoa powder for coloring

2g salt

A few drops of vanila extract

Yogurt layer:

5g gelitin powder

35g water

120g original yogurt

30g granulated sugar

100ml heavy cream

12g lemon juice

Dissolve 5g gelitin powder separately in 50g and 35g cold water.

Scratch off the frosting from Oreo cookies. Roll the cookings in a ziplock bag using a rolling pin to make crumbs. Heat up 40g butter using microwave oven for about 30 seconds or until it melts. Mix the cookie crumbs and butter well. Press it in the bottom of an 8' bakeware. Do not press too hard. This will make the crus very hard to cut later. Try to make it even by padding the surface gently using a spoon. Refridge the crust at 4 degree centigrade.

Beat 300ml heavy cream until slightly firm. Put into fridge or on ice to chill.

Melt 225g cream cheese I water bath. Mix all the ingredients well (and 2/3 of the cream) with hand mixer except for the gelitin. Melt the 55g gelitin mix in microwave oven 9 second for 2 or 3 times. Add it into the cream cheese batter after filtering. Mix well. Pour into the bakeware. Let it fall for several times on the counter to remove bubbles. Make the surface even and put it into freezer to cool down for 1 hour.

Mix up the rest cream and other ingredients in the yogurt layer except gelitin. Heat up to melt the gelitin. Mix well with the rest of the batter. Pour on top of the cream cheese layer. Let it fall for several tie on the counter to remove bubbles and even the surface. Chill in fridge for at least four hours before serving.