First chop the biscuits, add them to the melted butter and use the mixture to line the bottom of a hinge mold, compacting well with your hands.
Let it rest in the refrigerator.
Put the gelatine in a small bowl with cold water and let it soak.
Whip the cream well cooled in the fridge and set aside.
Mix in a large bowl philadelphia, sugar and Nutkao and mix, then add the isinglass, gently squeezed and then dissolved with 1 tablespoon of hot water.
Finally, add the cream too, with slow movements from the bottom upwards so as not to take it apart.
Coarsely chop Kinder Bueno for stuffing with a knife.
Take back the mold, pour half the cream on the biscuits and level.
Create a more or less uniform layer with the minced Kinder Bueno, then cover everything with the remaining cream and lay it well.
Let it rest in the refrigerator for at least 6 hours.
Before serving, decorate the cheesecake Kinder Bueno with the remaining snacks and a little Nutkao to taste.
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