Crush the cookies inside a bag. You can use something heavy or even a rolling pin.
Pour them into a bowl with the 100g of melted butter and stir. Pour into a mold and spread it all over the mold. Press down with a glass.
Set them aside to continue with the cream cheese mixture.
Blend two bars of cream cheese, whipping cream, regular milk or whipping cream, pour in the can of condensed milk, the lemon juice, and a splash of vanilla.
In another small cup, put 4 tablespoons of cold water and 1 tablespoon of gelatin, let it sit for three minutes to hydrate. Microwave it for 10 seconds or until you see it has a honey-like consistency.
Mix the cream cheese with the gelatin at room temperature.
Put a little oil in the mold where you have the crushed cookies, but only on the edge of the mold; this prevents the mixture from sticking when it dries.
Pour the cream cheese mixture you made, leave it in the refrigerator for 2 or 3 hours, and carefully take out your cheesecake. You can serve it with liquid chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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