Use block cream cheese, softened to room temperature for best results., Bloom gelatine by sprinkling it evenly over water and letting it sit then melting gently; do not boil or add hot gelatine directly to cold dairy., Do not overbeat the cream cheese mixture to avoid big bubbles., Fold whipped cream in two parts to keep mixture airy., Press biscuit crumbs firmly to form crust; add more butter if crumbs do not stick., Invert springform pan base for easier removal without breaking crust., If parchment sticks to crust after setting, warm bottom or loosen with a spatula gently before removing., For neat slices, chill cheesecake well, dip a large knife in hot water and dry it between slices before cutting., The cheesecake needs 6-12 hours in the fridge to set properly; 12 hours recommended for clean slices., To store, keep covered in fridge for 3-4 days; can freeze up to a month, thaw overnight in fridge before serving., Freezing may soften texture slightly but is still delicious., Serve chilled, allow to soften 15-30 minutes at room temperature before serving for best flavor., This recipe uses gelatine for a light mousse-like yet firm texture; without gelatine, the filling may be too soft or dense., Gelatine leaves can be used instead of powder following package instructions and conversions., Agar-agar can be used as vegetarian alternative but texture will differ and is firmer and sometimes brittle., Tub cream cheese can be used but may require more gelatine and longer setting time for best texture.