No-Bake Mexican Flan Cheesecake - cooking recipe

Ingredients

6 almond toast cookies
2 tablespoons sugar
1/4 cup butter, melted
2 tablespoons honey
1 tablespoon vanilla
1/4 ounce unflavored gelatin
24 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups frozen whipped topping, thawed
2/3 cup caramel sauce
raspberries, and mint sprigs for topping

Preparation

Coat 8\" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
Spread into pan. Cover with plastic wrap.
Refrigerate until set (at least 8 hours or overnight).
To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
Spread caramel sauce on top, letting fall over edges at intervals.
Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.