No-Bake Cookies & Cream Cheesecake <br />INGREDIENTS : <br />Serves 6-8 <br />36 chocolate sandwich cookies <br />5 tablespoons melted butter <br />800 grams cream cheese <br />⅓ cup sugar <br />1 tablespoon vanilla extract <br />1 cup milk, warm <br />8 grams gelatin <br />PREPARATION <br />1. Separate the cream from the cookies into 2 different bowls. <br />2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later. <br />3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand. <br />4. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside <br />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. <br />6. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat. <br />7. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top. <br />8. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours. <br />9. Unclasp the ring of the springform pan, slice, then serve!
