• Line the cake pan with parchment paper.

To prepare Oreo Crust:

• Pour the melted butter into the Oreo baking crumbs. Mix well.
• Press the crumbs mixture into the bottom of the cake pan. Make sure it is firmly packed.
• Refrigerate while you prepare the rest of the cheesecake.

To prepare Blueberry Jam:

• Leave the frozen blueberries at room temperature for 15-30 minutes.
• Mix the blueberries, lemon juice, and sugar into a saucepan. Leave it for 30 minutes.
• After 30 minutes, bring it to high heat and stir constantly. Meanwhile, use a spatula to crush the blueberries.
• When it starts to thicken, turn to low heat and continue to stir.
• Cook for another 2-5 minutes or until thickened.
• Ladle the hot blueberry jam into a sterilized jar to chill.

To prepare Cream Cheese Batter:

• Whisk the cream cheese. Add 30g sugar when it starts to get creamy. Continue to whisk until smooth and creamy.
• In a small bowl, add cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
• Immediately adds into the cream cheese mixture. Whisk until combine.
• In a separate bowl, combine whipping cream and sugar (30g). Whisk until a soft peak is formed.
• Put ½ whipping cream into the cream cheese mixture. Mix and fold in gently. Add the remaining whipping cream in. Mix gently.
• Separate the cream cheese mixture into three equal portions.
• Add 40-50g blueberry jam into one bowl. Add 20g blueberry jam into another bowl. The remaining bowl is the original flavor.
• Bring out the crust from the fridge and add the darkest mixture to 1/3 of the cake mold. Freeze it for 25 minutes. Then, add the second layer and freeze it for 25 minutes. Lastly, add the original flavor/final layer.
• Leave it in the fridge overnight. Ready to serve.