Finely crush the Oreo cookies. We add the butter previously cast. Mix well until a homogeneous mass is obtained and spread it over the base and sides of a 14 cm springform pan. We reserve in the fridge while we prepare the mousse.
For this, we beat the cream with electric rods. has to be very cold so that it mounts well and stays firm. Add the cream cheese, vanilla essence and sugar and beat just enough to incorporate, being careful not to overdo it so the cream doesn’t cut.
Heat the water and mix it with the neutral gelatin powder, stirring so that it hydrates well. We add slowly Greek yogurt, at room temperature, and mix between addition and addition. Add this mixture to the previous one.
Whip the egg white until stiff and add it to the filling mixture. We remove with envolvent movements to ensure that we do not lose the air incorporated with the shake. When we have a homogeneous mass, pour it into the mold, smooth the surface and take it back to the fridge.
Let the cake take shape for a minimum of eight hours or, better yet, overnight. The cake will unmold better if the we go to the freezer an hour before so that it acquires firmness. It can also be frozen completely, unmold and let it thaw in the fridge.