Adapted from Angel Feathers
1/2 cup cream, lightly whipped
1 TBSP vanilla extract
1 1/2 teaspoon gelatine
6 TBSP sugar
1 package Philadelphia cream cheese
1 package Schar gluten-free O cookies
Place 15 sandwich wafers on a freezer safe platter and put in the freezer. You do this so that they won't get soggy when you place the filling on top. Crush up the rest of cookies and set aside.
Beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla extract, cream and 1 cup of crushed gluten free sandwich cookies.
I used a ring mold to fill the cookies with the cheesecake filling. Fill each cookie one by one and place another wafer on top. Repeat one at a time until it is finished.