For the crust:
1 cup + 2 tablespoons crushed graham crackers
1/2 cup butter, melted
For the cheesecake:
1 & 1/2 tablespoons unflavored gelatin
1/3 cup water
1 & 1/2 cups cream cheese
1 & 1/2 cups all-purpose cream
1/2 cup durian jam
For the topping:
1/2 cup durian jam
Make the crust:
- Line a 9- inch removable bottom pan with a sheet of aluminum foil. Set aside.
- In a medium bowl, combine the crushed graham crackers and melted butter. Transfer to the prepared baking pan. Using the back of a spoon, press the mixture against the bottom of the pan, forming a solid bottom
layer. Set aside.
Make the cheesecake:
- In a thick saucepan, combine gelatin and water. Mix well and set aside to allow the gelatin to bloom. Place over low heat and Stir continuously until the mixture becomes clear. Do not allow to boil.
Set aside. - In a large mixing bowl using an electric mixer, beat the cream cheese until light. Add the all-purpose cream and continue beating until blended. Pour in the gelatin solution and beat until well incorporated. Pour in the durian jam and continue to beat until well dispersed.
- Pour the cheesecake mixture into the prepared baking pan previously lined with the prepared crust. Chill or freeze until firm.
- Unmold the cheesecake and Slice into wedges. Transfer to a serving platter and top with more durian jam.
