A cheesecake with white chocolate and fruit, perfect for the holidays.
Crumble the cookies into small pieces for the base of the cheesecake. Melt the butter and add it to the cookies. Pour the mixture into a 26cm springform pan and press down well with a glass to cover the bottom, then refrigerate.
In a bowl, mix the cream cheese with the sugar, then add the mascarpone and yogurt, whip the cream and mix it into the cheesecake mixture. Melt the white chocolate in a double boiler and add it to the cheese mixture.
Soften the gelatin sheets in cold water for 5 minutes. Remove the water from the gelatin and melt over a low heat it with 3-4 tablespoons of water, milk or cream, pour it into the mixture and mix well. Pour the final mixture into the springform pan.
Refrigerate for at least 4 hours and garnish with white chocolate before serving.