1. Add the vanilla crescents (here is a recipe for those cookies) to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add together with the salt to the bag and mix until the crumbs are evenly moist. Line an 8 inches (20cm) springform tin with baking parchment and transfer the crumbs into the tin. Press to the bottom (with the back of a spoon) to create an even layer. Place in the fridge until needed.

 

2. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the cream cheese, sour cream, sugar, vanilla liquor, and vanilla extract to a large bowl and mix until well combined. Set aside.

 

3. Squeeze the gelatin leaves to remove some of the water, add to a small pot and heat up until the gelatin has melted. Remove from the heat and add about 1-2 tablespoons of the cream cheese mix to the pot and combine with the gelatin. Pour this mixture into the large bowl and mix well. Whisk the heavy cream until stiff peaks form. Add to the bowl and fold in. Pour the filling into the prepared springform tin, smooth out the top and place in the fridge for at least 4 hours or overnight.

 

4. Remove the cake from the tin and place on a serving plate. Decorate with some vanilla crescents. Mix the vanilla sugar with some confectioners’ sugar and sprinkle the cake with it.