From the base:
Of the cream cheese:
Crush the cookies until they are like fine sand and add the melted butter. Mix and spread in the base of a ring of 15cm in diameter and 4cm in height. Cool well.
Place the gelatin in cold water to hydrate.
Put all the ingredients in a saucepan, except the gelatin sheets. Heat over medium heat and stir continuously. Remove from the heat when it starts to boil, add the gelatin sheets and let it cool a little.
Pour the mixture into the ring with the cookie base and chill in the refrigerator for at least 6 hours.
Decorate with fresh fruits and/or jam.