Sprinkle the gelatin in ½ cup of cold water, stir and set aside. 

Crush the caramel cookies in a food processor.

Melt the butter in a small pot or microwave, pour over the crushed cookies and mix well.

Pour crumbled cookie mixture into a 9-inch round pan.

Mix the white cheese with ⅔ cup of sugar.

Whip the sweet cream with 2 tablespoons of sugar.

Fold the whipped cream into the cheese mixture and add the dissolved gelatin.

Pour the mixture over the cookie crumbs and cover the pan tightly with plastic wrap and refrigerate for a few hours until hardened.