Start by softening the 180g of cream cheese. Let it sit at room temperature for about 10-15 minutes so it's easier to mix.

In a mixing bowl, combine the cream cheese with 15g of sugar. Use a spoon or hand mixer to blend them together until smooth and creamy—this will create a soft, silky filling.

Add 50g of crushed Oreo crumbs into the mixture and stir gently to combine. This will add a slight crunch to the filling.

Shape the mixture into 20g portions. Roll them into balls and place them on a tray. Cover with plastic wrap and freeze for at least 30 minutes, until the filling is firm enough to handle.

In a separate bowl, place the 180g of Oreo crumbs. If the crumbs are too large, you can crush them a little more using a rolling pin.

Add 70g of milk to the crumbs. Mix the ingredients with your hands or a spoon until it forms a dough-like consistency. The dough should be soft but not too sticky—if it's too wet, add a little more Oreo crumbs; if it's too dry, add a splash more milk.

Divide the dough into 40g portions, rolling each portion into a ball.

Remove the cheesecake filling from the freezer. It should be firm and easy to handle.

Take one of the 40g balls of Oreo dough and gently press it flat into a circle, making the center thicker and the edges thinner.

Place a 20g ball of the cheesecake filling in the center of the dough circle. Carefully fold the edges of the dough over the filling, pinching and sealing tightly to form a ball again. Make sure the filling is fully enclosed.

Lightly dust the inside of the mooncake mold with some extra Oreo crumbs to prevent sticking. Place the filled dough ball into the mold and gently press it down to shape it.

Release the mooncake from the mold and place it on a tray. Repeat with the remaining dough and filling.

Once all the mooncakes are shaped, cover them with plastic wrap and freeze them for at least 2 hours, or until firm.

After freezing, the mooncakes will be ready to serve!