Crush the dry biscuits (you personal favorites) with a rolling pin (in a plastic bag). Melt the butter just a little on very low heat and mix well with the biscuit crumbs. Divide the mixture in the greased springform pan to make a pie-bottom and cool it in the fridge about an hour till it feels firm.

Beat the cream cheese (at room temperature) and caster sugar creamy.

Beat the whipping cream, vanilla sugar and "Whip it" to stiff peaks.

Fold this mixture into the mon-chou-cream cheese mixture and divide it over the cookies bottom.

Spread the pie filling over the cheese cake (and decorate).

Let firm in the fridge for at least 2 hours.