1-Place the cookies in a food processor and rotate it to grind them into a powder.
2-Put the cookies in a bowl, add the melted butter and mix well.
3-Pour the mixture into a removable 20 cm diameter baking tin, the bottom of which is lined with baking paper. Press the cookies with a spoon to create an even layer and leave in the fridge.
4-In a bowl, whip the cream for the custard using electric whisks.
5-Add the icing sugar, spreadable cheese, mascarpone and vanilla extract and continue beating until you obtain a smooth cream.
6-In the meantime, soak the gelatin sheets in cold water and let them hydrate for at least 10 minutes. Then strain and squeeze the gelatin, pour it into a bowl of hot cream and stir until completely dissolved.
7-Pour the dissolved gelatin and cream into the cream and mix again using an electric mixer.
8- Divide the cream into two parts, leave one half unchanged, while add the nut cream to the other and mix.
9-We take our cookie base and pour the creams, alternating with spoons.
10-We level the surface and compact it, then make circles with a wooden toothpick to mix both creams slightly below the surface.
11-Level the surface again with a spoon and put the cheesecake in the fridge for at least 4 hours.
12-Let’s take out the marble cheesecake and put it on a plate. Decorate with dark cocoa, then add what you like, add white chocolate hearts.
13-Here is the marble cheesecake ready to taste!
