1. finely grind the cookies in a food processor or put them in a freezer bag, close it tightly and crush it with a rolling pin.

2. melt the butter, add the cookies and mix well. Now cover the bottom of the mold with the dough, press well together and place in a cool place.

3. dissolve the white gelatin powder in two tablespoons of water and set aside.

4. beat the cream cheese with a hand mixer at medium speed for 5 minutes or until smooth. Add the cajeta and sugar and continue to beat until completely blended. Reserve two tablespoons of the mixture in a small microwave-safe bowl.    

5. microwave the soaked gelatin on medium power for 5 to 10 seconds, then stir until thoroughly dissolved. Now heat the 2 tablespoons of cream cheese mixture for 5 seconds and stir into the gelatin. Immediately mix in the remaining cream cheese mixture and stir until smooth.

6. finally, add the cold whipped cream to the previous mixture in a thin stream and beat at high speed for 2 to 3 minutes.

7. pour the mixture on the cookie base and refrigerate for at least 4 hours.

8. chop the walnuts for garnishing. Then melt 5 chiclosos in the microwave (about 15 seconds) and mix with the walnuts. Transfer to an oiled plate, flatten and let cool. Once cooled, break into pieces and have ready for use as topping.

9. when the cake is firm, remove from the mold, decorate with the caramelized walnuts and enjoy with a glass of very cold champagne!