Place 60 g Oreo crumbs in a bowl. Add 35 g melted unsalted butter and use a silicone spatula to mix until the crumbs are evenly coated and the mixture holds together when pressed.

Transfer the mixture into a square mold. Press it down firmly and evenly with the back of a spoon or the bottom of a measuring cup to create a compact, even crust. Place the mold in the refrigerator to set while you prepare the filling.

Place 200 g room-temperature cream cheese in a large bowl. Add 30 g granulated sugar and use a spatula to stir until the cream cheese is completely smooth and free of lumps.

Add 10 g fresh lime juice and the heavy cream to the cream cheese mixture. Continue stirring until everything is fully combined and the mixture is smooth and uniform.

Soak 7 g gelatin sheets in a bowl of cold water for 5–10 minutes until softened. Remove the gelatin sheets from the cold water and squeeze out any excess liquid. Add the softened gelatin to 50 g hot milk and stir until completely dissolved.

Slowly pour the warm milk-gelatin mixture into the lime cream cheese mixture, stirring continuously until fully combined and smooth.

Remove the crust from the refrigerator. Slowly pour the lime cheesecake mixture over the crust. Gently tap the mold on the counter to release any trapped air bubbles and ensure an even surface.

Place the mold in the refrigerator and chill for at least 8–10 hours, preferably overnight, until the cheesecake layer is completely firm and set.

Remove the chilled cheesecake from the refrigerator. Use a hairdryer to gently warm the edges of the mold for 10–20 seconds, moving it evenly around the sides. Alternatively, wrap a warm towel around the mold for a few minutes.

Carefully lift the mold away from the cheesecake. Slice into bars. Garnish with lime slices, lime zest, or mint leaves as desired. Serve immediately.