Violet Candy Cheesecake

Directions

1. 1
   Crush the crackers with the help of a food processor or by hand.
2. 2
   Melt the butter in the microwave and mix it with the crushed crackers. Add the vanilla and stir well.
3. 3
   Place in a pie plate and press the mix down to create a solid crust. Refrigerate for up to an hour to harden.
4. 4
   Crush the candies in the food processor until only a powder remains.
5. 5
   Hydrate the gelatin sheets in cold water for 4 minutes.
6. 6
   Add the milk and cream cheese to a pot and simmer until it melts. Stir with a whisk to remove lumps.
7. 7
   Drain 5 of the gelatin sheets and add to the milk. Stir to dissolve the sheets. Remove from the stove and set aside.
8. 8
   Whip the cream using an electric mixer. Both the cream and the bowl should be cold. Once whipped, add half of the candy powder and whip for another 30 seconds.
9. 9
   Mixed the whipped cream and the milk and cream cheese mixture, being careful to keep it light and fluffy.
10. 10
    Pour it on the crust. Refrigerate for 3 to 4 hours to solidify.
11. 11
    Heat 120 grams of water add the remaining candy powder and the remaining hydrated gelatin sheets. Stir thoroughly to stop lumps from forming. Let it cool.
12. 12
    Remove the cheesecake from the refrigerator and pour the cool jelly on top. Refrigerate for another hour and a half and serve.