No-Bake Cookies and Cream Cheesecake

Instructions

1. 1

   Separate the cream from the cookies into 2 different bowls.

2. 2

   Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.

3. 3

   Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.

4. 4

   Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.

5. 5

   In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.

6. 6

   In a measuring cup, mix the milk with the gelatin until dissolved.

7. 7

   Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.

8. 8

   Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.

9. 9

   Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.

10. 10

    Unclasp the ring of the springform pan, slice, then serve!

11. 11

    Enjoy!