Use a removable 22cm mold. Put baking paper on the bottom. Place the broken cookies in the food processor and chop them until you get cookie flour. Transfer the cookie flour to a bowl and add the melted butter and mix well until the butter is absorbed by the cookie. Pour the biscuit into the tart mold and distribute well over the entire base. Flatten it well with a spoon and take the mold to the fridge.

Reserve 3 sheets for coverage and soak the rest. Hydrate the gelatin with a little water.

In a large bowl, pour the cream and add all the sugar. Beat starting at low speed and then increasing. When the cream begins to thicken, reserve.

In a saucepan over the heat, place the cream cheese and add approximately half of the milk. Mix until incorporated and remove from heat.

Place the hydrated gelatin in a bowl, the previously heated leftover milk, and mix well. Add the cream cheese and mix again. Let cool for about 15 minutes at room temperature. After 15 minutes, with the mixture already warm, add the cream that you had reserved and mix well. With the help of a spatula, pour the mixture into the tart pan. Put the cake in the fridge for 5 hours or overnight.

Add the jam and mix the rest of the hydrated gelatin. Once mixed, carefully pour over the top of the cake. Put it back in the fridge to cool down. This time, one or two hours will be enough. Do not pour the hot jam over the tart or the two layers will mix.