For the Oreo raspberry mousse cake, grind the Oreo cookies into crumbs in a blitz chopper. Melt the butter in the microwave and mix with the crumbs.
Line a small cake pan (20 cm diameter) with baking paper or plastic wrap.
Press the crumb mixture into it as a cake base and chill. Whip the cream. Whisk the cream cheese with the sugar, raspberry juice and raspberries.
Warm the gelatine in a little water according to the instructions on the packet and add to the mixture. Gently fold in the whipped cream.
Empty the cream onto the cake base, smooth it out and leave the Oreo raspberry mousse cake to set in the refrigerator for at least 3 hours.