Ingredients
| 1 – 410 ml can | Angel Kremdensada |
| 1 1/2 cups | crushed chocolate cream-filled cookies |
| 1/2 cup | softened butter |
| 2 tablespoons | sugar |
| 1 tablespoon | unflavored gelatin |
| 2 tablespoons | water |
| 1 – 8 ounce | cream cheese, softened |
| 1 teaspoon | calamansi juice |
| more cookies for decoration |
Procedure
In a bowl, combine crushed cookies, bitter and sugar. Press on the bottom of an 8-inch removable bottom pan (or in 6 – mini pans). Allow to cool.
Mix gelatin and water in a bowl. Transfer to a small pan together with Angel kremdensada. heat until gelatin dissolves.
Whip cream cheese in a bowl then mix with cream and gelatin mixture.
Pour on prepared crust.
Refrigerate overnight or until set
Decorate with more cookies on top
Serves 6 to 8
Delightful tips: You can layer this cheesecake in solo jars instead of a cake pan to turn this dessert to a take-away treat.
