Crush the grain cookies into small pieces in a plastic pack, then add the butter at room temperature and mix well.

Cover or support the bottom of the mousse ring with foil, add the bottom of the cookie, spread it out well, and freeze it while kneading the cheesecake.

Beat cream cheese at room temperature and cream it, then add sugar and whip it enough to prevent it from clumping. One thing to note about cheese dough is that the temperature of the dough should never be cold because it contains gelatin. Sometimes, I put it next to hot water and melt it to raise the temperature of the dough
I prepared all the ingredients at room temperature and put them in.

Add sour cream and plain yogurt separately and mix well.Mix together one side, then add the other side and mix. Plain yogurt is better if you put it on a sieve and leave it for a day. When there is no sour cream, add the drained plain yogurt as much as possible.

Add lemon juice and mix well, squeeze the gelatin soaked in cold water, dissolve it in hot water without lumps, and then mix it well in the dough.

Melt the white chocolate well in a medium bath and mix it in the batter.

Whip 60-70% of the cold whipped cream in another bowl. If it is 60-70%, there is a trace of the whisk when whipped, but if left, the trace spreads.

Divide the dough in two, scratch the floor with a spatula, and quickly mix it in a large upward motion. Mix together once added and add whipped cream.

Pour the cheese dough into the bottom of the cookie, stir it with chopsticks to remove the bubbles, freeze it for about 3 hours, and refrigerate it.It doesn't matter if you harden it overnight in the refrigerator.