Line the bottom of an 8-inch (20cm) springform pan with parchment paper.

Place the shortbread or Biscoff cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sturdy food-safe bag and crush them with a rolling pin.

Combine the cookie crumbs with the sugar and melted butter until evenly moistened.

Transfer the mixture to the prepared springform pan. Press firmly into an even layer, then refrigerate while preparing the filling.

Place the gelatin leaves in a small bowl of cold water and soak for 5–7 minutes.

In a large mixing bowl, beat the room-temperature cream cheese, mascarpone, sugar, and vanilla until smooth and evenly combined. Avoid excessive mixing once the mixture is smooth.

Prepare the cinnamon swirl by stirring together the dulce de leche and cinnamon. Add 1 tablespoon heavy cream and mix until smooth. Add a little more cream if necessary to create a thick but spoonable consistency.

Remove the softened gelatin leaves from the water and gently squeeze out the excess liquid. Place them in a small saucepan and heat very gently just until dissolved. Do not allow the gelatin to boil.

Remove the pan from the heat. Stir 1–2 tablespoons of the cream cheese mixture into the dissolved gelatin to temper it.

Gradually mix the gelatin mixture into the remaining cheesecake filling until completely incorporated.

Whip the 7 ounces (200g) heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, taking care not to knock out too much air.

Spoon approximately half of the cheesecake filling over the chilled cookie crust and smooth the surface.

Spoon about half of the cinnamon caramel mixture over the filling.

Cover with the remaining cheesecake mixture. Use a chopstick, skewer, or the handle of a small spoon to gently swirl the layers together without disturbing the crust.

Smooth the surface of the No Bake Cinnamon Roll Cheesecake and refrigerate for at least 4 hours, preferably overnight, until completely set.

Carefully release the chilled cheesecake from the springform pan and transfer it to a serving plate.

Whip the remaining 5.3 ounces (150g) heavy cream until stiff peaks form.

Pipe the whipped cream over the cheesecake in a decorative spiral and small swirls, or decorate it however you prefer.

Spoon the remaining cinnamon dulce de leche mixture between the whipped cream decorations.

Finish with cinnamon roll cookies. Keep refrigerated until ready to slice and serve.