In a food processor, combine all the ingredients and blitz till the mixture resembles damp sand.

You can alternatively crush the cookies in a ziploc bag, then melt the butter and cookie butter together in the microwave (in 15 second increments) or over a double boiler and mix it with the cookies.

Press the mixture on the bottom of an 8 inch springform pan. If the mixture is too dry, add a little more butter (1 t tbsp or so)- make sure to melt it first.

Press the mixture about 1 inch up the sides of the pan and set a side.

Place 1/2 of the cookie butter in a microwave safe bowl along with the white chocolate.

Microwave the two, stirring after every 20-30 seconds until smooth, about 1 and 1/2 to 2 minutes total. You can alternatively melt the two over a double boiler.

Stir in the rest of the cookie butter and the cinnamon.

Add the cream cheese and yogurt and whip till the mixture is smooth and creamy, resembling a chocolate mousse.

In a small bowl, stir together the gelatin and water. Place the mixture in the microwave for 15-30 seconds or until the gelatin has dissolved completely.

Immediately add about 1/4 cup of the cheesecake mixture, a little at a time, to the gelatin, stirring until smooth. It is important to do this immediately as the gelatin will start to set.The mixture should be thin and liquidy.

Pour the gelatin mixture into the rest of the cheesecake filling and stir till glossy and thick.

Spread the cheesecake filling atop the crust and garnish with the chocolate balls or crushed up cookies (I only used the chocolates).

Cover the dish with cling-wrap and chill for 6 hours or overnight. The longer you wait, the better the texture.

Run a knife through the edge of the pan before removing the springform mold.

Serve chilled.