Separate the cream from the cookies into 2 different bowls.
2. Step
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. Step
Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Step
Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
5. Step
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. Step
In a measuring cup, mix the milk with the gelatin until dissolved.
7. Step
Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
8. Step
Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
9. Step
Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
10. Step
Unclasp the ring of the springform pan, slice, then serve!
