From the base
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.
Soak the gelatin sheets in cold water.
Heat 20g of cream and the sugar until it boils. Add the gelatin and stir until dissolved. Let cool for a few minutes at room temperature and add to the cream cheese and mix.
Add the remaining cold cream to the cheese, gelatin and sugar mixture and beat on high speed for 2 minutes or until the mixture has a mousse texture.
Pour the mixture into the ring with the cookie base and allow to gel at 4ºC for at least 6 hours.
Garnish with red fruit jam or berries and serve.
Spread with red fruit jam.