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1
Crush the crackers with the help of a food processor or by hand.
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2
Melt the butter in the microwave and mix it with the crushed crackers. Add the vanilla and stir well.
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3
Place in a pie plate and press the mix down to create a solid crust. Refrigerate for up to an hour to harden.
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4
Crush the candies in the food processor until only a powder remains.
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5
Hydrate the gelatin sheets in cold water for 4 minutes.
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6
Add the milk and cream cheese to a pot and simmer until it melts. Stir with a whisk to remove lumps.
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7
Drain 5 of the gelatin sheets and add to the milk. Stir to dissolve the sheets. Remove from the stove and set aside.
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8
Whip the cream using an electric mixer. Both the cream and the bowl should be cold. Once whipped, add half of the candy powder and whip for another 30 seconds.
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9
Mixed the whipped cream and the milk and cream cheese mixture, being careful to keep it light and fluffy.
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10
Pour it on the crust. Refrigerate for 3 to 4 hours to solidify.
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11
Heat 120 grams of water add the remaining candy powder and the remaining hydrated gelatin sheets. Stir thoroughly to stop lumps from forming. Let it cool.
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12
Remove the cheesecake from the refrigerator and pour the cool jelly on top. Refrigerate for another hour and a half and serve.
