Dulce de Leche Cheesecake

Place all the base ingredients in a food processor and blend until the mixture resembles moist crumbs.

If you don’t have a food processor, crush the cookies and mix them in a bowl with the other ingredients until you achieve the same crumbly texture.

Press the mixture into the bottom of a 22 cm (9-inch) round springform pan that has been lightly sprayed with cooking spray.

Use the back of a spoon to firmly press the chocolate cookie mixture into an even, smooth layer.

Place the pan in the freezer while you prepare the cream filling.

Dissolve the gelatin in ¼ cup of milk and let it sit for 5 minutes. Then, heat it in a double boiler until fully dissolved.

Beat the egg yolks with the remaining milk and mix in the dissolved gelatin.

Add the cream cheese and dulce de leche to the mixture, stirring until well combined.

Whip the heavy cream to soft peaks and gently fold it into the mixture.

Beat the egg whites to stiff peaks and fold them into the cream mixture using gentle, sweeping motions.

Pour the cream filling over the cookie base and refrigerate for about 8 hours.