Blend the biscuits into a fine powder - or crush them thoroughly.

Add butter and mix.

Line the baking pan with parchment paper.

Transfer the biscuits to the pan and press down firmly.

Preheat the oven to 150 degrees Celsius (top/bottom heat mode).

Transfer all cheesecake ingredients (whole eggs) to a mixer bowl.

Blend until combined into a uniform mass.

Pour the cheesecake mixture onto the biscuit base.

Place the pan in the oven.

Place a heatproof dish filled with water on the bottom of the oven.

Bake the cheesecake for about 1.5 hours, after baking turn off the oven, slightly open the door and leave the cheesecake to cool in it.

Transfer the dulce de leche to a bowl and add a little heavy cream (from the 500 ml) - blend briefly.

Whip the remaining heavy cream until stiff.

Add the dulce de leche to the whipped cream and mix with a spatula.

Pour a little cold water over the gelatin, and when it swells, heat it briefly to make it liquid (you can microwave it for about 10 seconds).

Add a tablespoon of cream to the gelatin and mix, then pour the gelatin into the rest of the cream and mix thoroughly.

Spread the mousse over the cooled cheesecake and smooth the surface.

Chill the cheesecake for several hours (or preferably overnight) in the refrigerator so that the caramel mousse sets.