Soak the gelatin sheets in cold water that we will use to thicken the cream.
For the base of the cheesecake
The biscuits will be chopped so that they remain lumpy and we will add them together with little pistachio, with melted butter. We line the pan with parchment paper and we will make the container with the biscuit and pistachio mixture. Let it rest in the fridge for at least 20 minutes.
For the cream
Whip the cream with the icing sugar. Aside we mix the yogurt with the philadelphia. We will combine the two compounds with a hand whisk gently so that the mixture remains soft. Finally, add Bontosa pistachio cream كريمة الفستق. Then we will dissolve the gelatin well squeezed in once liquid, we will pour it into the mixture, mixing well so that it joins the cream. We pour everything into the pan with the base and after covering it with aluminum, we put it in the fridge for about 4 hours. Enjoy your meal!