Soak the gelatin sheet in cold water for 5 minutes until fully softened. Squeeze out excess water and set aside.

Soften the cream cheese at room temperature until smooth and easily pressed.

Prepare the crushed Oreo crumbs (without the cream filling).

Add the softened cream cheese and granulated sugar to a mixing bowl. Stir until completely smooth and lump-free.

Add the softened gelatin into the hot milk (80–90°C) and stir until fully dissolved. If needed, place the bowl over warm water for 1–2 minutes to help it melt.

Pour the warm milk–gelatin mixture into the cream cheese and mix until smooth and fully combined.

In another bowl, whip the whipping cream until thickened but not stiff.

Add the whipped cream to the cheese mixture, whisk to combine, then gently fold in the crushed Oreo crumbs until evenly incorporated.

Spoon or pipe the cheesecake filling into the cocoa tart shells, filling them about 90% full.

Place one Oreo cookie on top of each tartlet as decoration.

Chill in the refrigerator for 1 hour, or until completely set.

Serve cold and enjoy the creamy, chocolatey goodness!