Step 1

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

Step 2

Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Step 3

Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.

Step 4

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

Step 5

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add white chocolate to the bowl, allow to melt, and then set aside.

Step 6

Add soaked gelatin with the soaking water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat. Quickly add gelatin to white chocolate. Stir well to combine.

Step 7

Add cream cheese to yogurt. Stir well to combine.

Step 8

Add gelatin mixture to the mixture. Stir well to combine.

Step 9

Pour cream into round baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

Step 10

Melt the bittersweet chocolate in a double boiler. Set aside.

Step 11

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

Step 12

Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!