I have never been an advocate of quick, fast and in a hurry, but this no bake cheesecake is perfect when you need something delicious and you have no time to spare. It is not an inexpensive cheese cake unless you get the cream cheese on-sale and the creme-filled chocolate cookies or those no-name Oreo® type cookies from the Dollar Store; you’ll need several 3-4 bags depending on the size.This particular cheesecake involves using unflavored gelatin and for those bakers who have never used it before it can be a bit tricky. Gelatin is always used in a ratio to liquids in the recipe: usually 1/4 ounce of powdered gelatin is needed to set 16 ounces (2 cups) of liquid. One envelope of granulated unflavored gelatin = 1/4 ounce = 7 grams = 2 1/2 teaspoons of granulated unflavored gelatin equals about 4 gelatin leaves. Many professional bakers desire the leaf or sheet gelatin. Sheet gelatin allows for the counting out of sheets rather than weighing or measuring of powder.Sheet gelatin dissolves slower then granulated or powdered gelatin, but produces a clearer gelled product. Always use the highest quality gelatin and remember 6 sheets of gelatin is the equivalent of 3 teaspoons of powdered gelatin; this is enough to soft-set 16 fl.oz. of liquid.

Crumbled Chocolate Cookie Cheesecake

Serves 8

Cheesecake Crust Recipe

• 2 cups (30) crushed creme-filled chocolate cookies
• 6 tablespoons butter

Mix together the crushed cookies and butter and press onto the bottom and sides of a 9-inch spring-form pan.

Cheesecake Filling

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 8-oz package cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2/3 cup whole milk
• 1 cup whipping cream, whipped

• 1 1/2 cup (15) chopped creme-filled chocolate cookies

1. Soften the gelatin in water over a low heat until dissolved. Remove from heat.
2. Blend together the cream cheese and sugar with electric mixer on medium speed.
3. Gradually add the gelatin mixture to the cream cheese, then add the milk, mixing until blended and smooth.
4. Chill this mixture until thickened but not set.
5. Remove from the refrigerator and fold in the whipped cream.
6. Set aside 1 1/2 cup of cream cheese mixture; pour remaining mixture over crust.
7. Top with crushed cookies and reserved cream cheese mixture.
8. Chill until firm.