Add gelatin and water to a small saucepan or frying pan. Leave to soften.
In a food processor bowl, add all other filling ingredients. Process until smooth. Don't process longer than necessary to smooth out the cream cheese. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling.
Heat the gelatin over medium heat, whisking to smooth out all lumps. Remove any leftover lumps with a spoon before adding to cheesecake.
With the food processor running, drizzle in the gelatin.
Add the cheesecake filling to the pan with baked, cooled cookie crust.
Refrigerate overnight for best results, or for at least 6 hours.
When slicing, dip a knife in warm water between each slice.
Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert.