Prepare the base – In a small saucepan, melt 45g unsalted butter over low heat until completely liquid. Meanwhile, place 100g Oreo crumbs in a medium bowl. Pour the melted butter over the crumbs and stir thoroughly with a silicone spatula until every crumb is evenly coated and the mixture holds together when pressed.

Form the crust – Divide the buttery crumb mixture evenly among your mini cheesecake moulds or a lined muffin tin. Press firmly with the back of a spoon or a flat-bottomed glass to create an even, compact layer. Transfer to the refrigerator and chill for 20 minutes to set.

Infuse the tea – In a small saucepan, combine 50g milk and 2g Earl Grey tea powder. Bring to a gentle simmer over low heat, then remove from the heat and let steep for 5 minutes to allow the tea flavour to fully develop.

Activate the gelatin – While the milk mixture is still warm, add 8g of cold, softened gelatin sheets (be sure to squeeze out excess water first). Stir until the gelatin is completely dissolved.

Prepare the cream cheese base – In a large mixing bowl, combine 220g room-temperature cream cheese and 60g granulated sugar. Use a spatula or hand mixer on low speed to beat until smooth, creamy, and completely free of lumps.

Combine the layers – Add the heavy cream and mix until well combined. Then pour in the Earl Grey milk mixture and stir until smooth and evenly incorporated.

Assemble – Remove the chilled cookie bases from the refrigerator. Divide the cheesecake batter evenly among the moulds, pouring gently to avoid disturbing the crust. Tap each mould lightly on the counter to release any air bubbles. Return to the refrigerator and chill for at least 4 hours, or until the cheesecake layer is completely firm.

Melt the chocolate – Place 120g dark chocolate and 130g whipping cream in a heatproof bowl. Set over a saucepan of simmering water (ensuring the bowl doesn't touch the water) and stir gently until the chocolate is fully melted and the mixture is smooth. Alternatively, microwave in 20-second intervals, stirring between each. Allow the mixture to cool until it reaches just above room temperature.

Add the topping – Remove the set cheesecakes from the refrigerator. Pour the cooled chocolate mixture evenly over each cheesecake, tilting gently if needed to create a smooth, even layer. Tap lightly to settle. Return to the refrigerator and chill for at least 30 minutes, until the chocolate layer is fully set.

Release the cheesecakes – Once completely set, remove the cheesecakes from the refrigerator. If using a silicone mould, gently peel away the sides. For rigid moulds, run a thin knife around the edge or briefly warm the outside with a hairdryer for 10–20 seconds, then lift the cheesecakes out carefully.

Finish and serve – Just before serving, dust the tops with cocoa powder if desired. Serve chilled.