Begin by crushing the digestive or speculoos biscuits into fine crumbs using a food processor or a rolling pin. Next, melt the butter and combine it with the crumbs until the mixture resembles wet sand. Firmly press this mixture into the bottom of a springform pan to create a solid crust. Chill the base in the refrigerator for 15 minutes while you prepare the filling.

In a small bowl, hydrate the gelatin by following the package instructions, then dissolve it in warm water and set it aside to cool. While the gelatin cools, beat the room-temperature Philadelphia cream cheese in a mixing bowl with the icing sugar and vanilla extract until the mixture is perfectly smooth and creamy. Gently fold in the whipped cream until well combined.

Once the gelatin has cooled to room temperature, gradually fold it into the cheesecake filling mixture, combining thoroughly to ensure even distribution.

Carefully pour the creamy cheesecake filling over the prepared biscuit crust, using a spatula to smooth the top. Cover the springform pan tightly with plastic wrap and place it in the refrigerator to chill for at least 6 hours, or overnight for best results.

After the cheesecake has chilled and set, remove it from the refrigerator. Gently release the sides of the springform pan and slice the cheesecake into individual portions. Top with whipped cream and sprinkles.

Serve the No-Bake Christmas Sprinkle Cheesecake cold, and enjoy its creamy texture and festive presentation.