Method:
Mix with the butter:
In a bowl, mix the crushed biscuits with the melted butter until you get a smooth mixture.
Creating the base:
Pour the biscuit and butter mixture into a springform pan (about 20 cm in diameter) lined with baking paper. Press the mixture firmly into the bottom of the pan with the back of a spoon to compact it. Place the base in the refrigerator to firm up while you prepare the filling.
Preparation of the filling:
Prepare the gelatin:
If using gelatin sheets, soak them in cold water for about 5-10 minutes to soften them. If using powdered gelatin, dissolve it in 2-3 tablespoons of cold water.
Whip the cream:
In a bowl, whip fresh cream until stiff. Set it aside in the refrigerator.
Stir in the cream cheese:
In another bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
Stir in the gelatin:
Melt the soaked gelatin sheets in a saucepan over low heat without boiling, or melt the already hydrated powdered gelatin. Add the melted gelatin to the cream cheese mixture and mix well.
Add the cream:
Gently fold the whipped cream into the cream cheese mixture with a spatula, stirring from the bottom up so as not to deflate it.
Pour into the cake tin:
Pour the filling over the biscuit base in the cake pan and level the surface with a spatula. Place the cheesecake in the refrigerator to harden for at least 4 hours, preferably overnight.
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