To make the oreo cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and coffee and mix until combined. Line a springform pan with parchment paper. Fill the mixture in the baking pan. Press into bottom in one layer. Freeze it.
Use a large mixing bowl and add mascarpone cheese and sugar. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes.
Add cold heavy cream and mix it until it is thickened. Then melt gelatin powder with warm water. Microwave it for about 8 seconds maximum and mix with about a quarter cup of cheesecake batter. Then mix in quickly with the rest of the batter.
Add some flavoring like vanilla. Mix to combine.
Slowly pour the cheesecake batter on the cooled oreo cookie crust and spread it with a spatula to cover the whole surface.
Refrigerate the cheesecake until ready to serve.
Sprinkle a little cocoa over the top of the cheesecake, just before serving..