1. Remove the filling of 7 Oreo biscuits, put them in a food bag and grind them into powder
2. Cut the butter into small pieces and melt in water
3. Pour the ground biscuits into the butter and mix well
4. Divide into 4 portions and put them into transparent cups, compact them and put them in the refrigerator for later use
5. Soak the gelatine slices in ice water and set aside
6. Put the cheese in a bowl, heat in water, add 20 grams of caster sugar, and beat until the cheese is smooth and has no graininess
7. Add the soaked gelatine slices
8. Stir until the gelatin slices are completely melted and incorporated into the cheese
9. Put the whipped cream into a large bowl, add 10 grams of fine sugar, and quickly beat it to 60 to 70%. The scratches on the surface of the whisk will not disappear immediately.
10. Add the prepared cheese paste to the lightly beaten oil, then add blueberry jam, and mix well
11. Take out the cup with the biscuit bottom from the refrigerator, pour in the cream cheese paste, tap a few times to make the surface smooth
12. Put it in the refrigerator again for 3 or 4 hours and take it out
13. When eating, break a small piece of Oreo biscuit, put two blueberries, a mint leaf, a bit of diced mango for decoration
