Blend cookies and Maltballs into fine powder, then put them into a bowl. Add chocolate cream. You can heat up the cream a bit in a microwave or a water bath. Mix the ingredients.
Put the mixture into a cake pan. Refrigerate for 15-20 minutes.
Pour whipping cream and powdered sugar with vanilla beans into a mixing bowl. Whip with a mixer until whipped. Add cheese and chocolate cream. Mix until combined.
Pour cold water over gelatine and put aside for 10 minutes until it sets. Drain excess water. Put into a saucepan and dissolve on low heat. Do not boil the gelatine, it will affect its setting ability. Combine a few spoons of the cheese and chocolate cream mixture with the gelatine, then add to the remaining part of the mixture. Mix thoroughly.
Take the crust from the refrigerator. Pour the mixture onto the crust and leave in a cool place for a few hours to set.
Melt chocolate in a water bath. Use it to glaze the cooled cake.
