Preparation:

• In a bowl, put the cookies and OLYMPOS melted sugar and mix.
• Pour the cookie mixture in a cooking ring 20×20 cm. lined with parchment paper and press, until you form the crust.
• In a bowl, beat the cream cheese and the granulated sugar with a hand mixer, until it gets soft.
• Add the cold cream cheese OLYMPOS and resume mixing, until it is incorporated and until the cream is fluffy.
• Spread the cream onto the crust and put it in the fridge for 10’.
• In a small pot, boil 100 ml of OLYMPOS cream.
• Once boiled, all the white chocolate in pieces and mix.
• Pour the glaze onto the cheesecake and let it in the fridge for at least 2 hours.