Line a baking sheet with parchment paper and place your ring molds on top.
Make the Oreo crust by processing the cookies in a food processor until fine. Remove half of the processed Oreos and set aside for the cheesecake mixture. Melt the butter in the microwave and add it to the remaining Oreos. Combine the Oreos and the melted butter by mixing until the blend becomes moist and packable. Evenly distribute the mixture between each ring mold and use the back of a spoon to form a crust along the bottom of the mold. Place the baking sheet in the fridge and let sit for 30 minutes.
Rinse approximately 20 small strawberries (adjust for your ring mold and strawberry size), remove the leaves, and cut them in half. Remove the baking sheet with the ring molds from the fridge. Use a finger to check that the crust is firm. Line the edge of the ring mold with the cut strawberries. Place the baking sheet back into the fridge.
Make the Oreo Cheesecake by combining the cream cheese and sugar in a large bowl. With a hand mixer, beat the cream cheese and sugar until smooth. In a separate bowl, beat the cream until soft peaks are formed. To the cream cheese and sugar mixture, add the whipped cream and Oreo crumbs. Combine by folding together with a spatula.
Add the gelatin to the warm water and microwave for 10 seconds. Mix well until all the gelatin is dissolved. Add the gelatin mixture to the Oreo cheesecake mixture and fold with a spatula until well incorporated.
Take the baking tray with your ring molds out of the fridge. Using your finger, check to make sure the crust is still firm. Pour the Oreo cheesecake mixture into the molds and use the back of a spoon to spread evenly between the strawberries. The mixture should be enough to fill up to just below the tips of the strawberries. Place in the fridge for 3-4 hours or until completely set.
To make the strawberry mousse, wash and remove the leaves from the strawberries. Use a food processor to combine the strawberries sugar into a smooth pulp. Strain the mixture into a separate bowl and set aside. In a large mixing bowl, whip the heavy cream until soft peaks are formed and set aside. Dissolve the gelatin in warm water and microwave for 10 seconds. Stir until completely dissolved. Add the gelatin to the strawberry pulp and mix well to combine. Add the strawberry gelatin mixture to the whipped cream and fold with a spatula until well incorporated. Add red food coloring and mix until the desired color is reached.
Take the baking sheet out of the fridge and check that the Oreo cheesecake has set. Spoon the mousse evenly over the cheesecake layer and use the back of a spoon to smooth. Set back in the fridge for 3-4 hours or until completely set.
Ensure that the mousse is completely chilled before beginning this step. For the strawberry gel, use a food processor to process the strawberries into a fine puree. Strain the pulp into a separate bowl and set aside. Dissolve the gelatin in warm water and microwave for 10 seconds. Stir until completely dissolved. Add the gelatin to the strawberry pulp and mix well to combine. Remove the baking sheet and ring molds from the fridge. While still warm, spoon the mixture over the strawberry mousse and spread evenly with the back of a spoon. Set back in the fridge for 30 minutes or until completely set.
Remove the cakes by running a small knife around the edge of the mold. Be careful not to disturb the strawberries around the edge during this step. Apply light pressure to the top of the gel (should be sturdy enough not to crack), and pull the ring mold upward. If you are having trouble, it may also help to warm the edges of the mold.
Decorate each cake with an Oreo and Strawberry as shown in the picture! I used a small dab of leftover cream cheese as a glue between the Oreo, cake, and strawberry.