Cheesecake

In the Football Mold, melt the chocolate pieces for 1 minute 30 seconds at 360 watts. Let rest for 1 minute, stir, and melt again for 45 seconds to 1 minute at 360 watts. Let rest for 1 minute and using the Pro silicone brush, spread the chocolate evenly in a thick layer.

Place in the refrigerator.

Soak the gelatin in cold water for at least 5 minutes.

Coarsely chop the cookies with the softened butter (SuperSonic extra chopper).

Sprinkle 2/3 of the chopped cookies over the cold chocolate in the Football Mold and gently press to form a thick layer (about 1 cm). Refrigerate for 20 minutes.

Whisk the cream cheese with the egg yolks and powdered sugar vigorously in a bowl.

Heat the liquid cream and drained gelatin for 30 to 45 seconds at 600 watts (1 l MicroCook Pitcher). Stir and let rest for 1 minute, then pour into the bowl over the cream cheese while mixing.

Beat the egg whites until stiff (Speedy Chef 2) and gently fold them (silicone spatula) into the previous mixture.

Pour this mixture over the cookie layer, sprinkle the remaining chopped cookies on top, and refrigerate for at least 3 hours.

Carefully unmold the cheesecake and decorate it (fine silicone spatula) with melted white chocolate, melted about 1 minute at 360 watts (clean and dry 1 l MicroCook Pitcher).

Tip: you can speed up setting by placing your cheesecake in the freezer for 1 hour.
Advice: for the gelatin to set properly, it must be sufficiently heated and melted.