1. Line a springform tin (23cm)* with baking parchment and set aside.

2. Add the Oreo cookies to a freezer bag and crush with a rolling pin or the back of a saucepan until you get fine crumbs. Add to a bowl and mix with the cocoa, sugar, and melted butter until well combined and evenly moist. Pour that mix into the prepared springform and press to the bottom and sides to get a nice cake base. Place in the fridge until needed.

3. For the licorice filling add the gelatin leaves to a small bowl with cold water and let soak for about 5-8 minutes. Add the licorice syrup with the water and cornstarch to a small pot, mix well and bring to a boil. Take off the heat, let cool down a bit, then add the drained gelatin leaves and mix in until completely dissolved. Set aside.

4. For the vanilla filling, add the gelatin leaves to a bowl with cold water and let soak again for about 5-8 minutes. Add the yogurt, curd cheese (quark), sugar, and vanilla extract to a large bowl and mix until well combined. Add the hot water to a small bowl and add the drained gelatin leaves, mix to dissolve and let cool down a bit. Finally, add this mixture to the bowl with the yogurt mixture and mix well.

5. Take the cake base out of the fridge. To layer the two fillings in the cake base, add some of the yogurt filling first, then add a bit of the licorice filling on top. Continue adding more filling spoon by spoon switching between yogurt filling and licorice filling each time until all is used and the cake base is filled completely. Place the cake in the fridge overnight.

6. Before serving, remove carefully from the tin and decorate with some whipped cream or licorice treats (optional).