Method

1. Put the biscuits in a plastic bag, then grind it well with the food processor until it becomes smooth.
2. Place the biscuits in a small bowl, then add the butter, and stir well until it becomes a dough.
3. Press The biscuits in the Pyrex mold and level the surface well until it forms a straight layer.
4. Insert the mold into the refrigerator, and leave until use.
5. Put both cream cheese, sugar, milk and gelatin in the electric blender, and mix the ingredients at high speed to blend and combine, for 15 minutes.
6. Remove the Pyrex mold from the fridge, then pour the cream mixture over it, together with the flat spoon.
7. Return the tray to the refrigerator, and leave for an hour.
8. Pour the cold caramel cream mixture on the alchiz layer, then return it to the refrigerator, and leave for an extra hour.