Line a mini cupcake pan with liners; this recipe will make about 36 mini cheesecakes.
Prepare the crust first. Place the Oreo cookies into a food processor and pulse until fine crumbs form. Add the melted butter to the crumbs and pulse again until the crumbs are well coated. Measure out a heaping teaspoon into each liner and using the back of a round teaspoon, press the crumbs firmly into the bottom of each liner. Create an even and firm crust. Set pan aside.
Prepare the cheesecake filling. Place the softened cream cheese into a stand mixer bowl. Beat on medium-high speed for 8 to 10 minutes, scraping sides of bowl often, until cream cheese is creamy. Add the sour cream, melted white chocolate and sweetened condensed milk. Beat again for another 5 minutes, scraping down sides of bowl to mix all the ingredients together. Add the cocoa powder and red food coloring. I used gel food coloring because it is more concentrated and I highly recommend using this type.
Prepare the gelatin. Pour 2 tablespoons of boiling water over the gelatin in a small bowl. Stir to combine, then microwave the gelatin for 1 minute, stirring every 10 seconds until the gelatin is dissolved and smooth. If needed, add an additional tablespoon of water.
Temper the gelatin and cheesecake filling: add about 1 cup of the filling to the dissolved gelatin and whisk together until smooth. Then add the tempered gelatin to the rest of the filling and beat on high speed until well combined.
Using a scoop, fill each liner to the top with the prepared filling. Set the tray into the refrigerator and let the cheesecakes set for 4 to 6 hours, or overnight.
Once cheesecakes are set, garnish them with fresh berries, drizzle with melted white chocolate or use a garnish of your choosing. Keep cheesecakes refrigerated at all times, except when serving.