Cheesecake with speculoos bottom

I've made a cheesecake.

I'm really a fan of Jeroen Meus (Belgian TV chef). He has such a very simple recipes and he explanes it also very well. This makes that a lot of my recipes come from him. This time I used a recipe of Piet Huysentruyt (another Belgian TV chef). I do not really like him and normally I hate to watch him on TV, but this recipe was really the most easy I could find online. You can't do very much wrong with a cheesecake, definitly not with this recipe.

The ingredients: 
250 gr low fat cottage cheese
150 gr speculoos
100 gr butter
3 egs
32 gr gelatine
125 gr granulated sugar
1 sachet vanilla sugar
125 ml cream

Preparation: 
1. Separate the egg whites and yolks into two separate bowls. Put half the sugar and the vanilla sugar with the egg yolks. Beat the egg yolks with a mixer until frothy. Spread the cheese with a spatula through the egg yolks

2. Soak 20 g gelatin in cold water and wring well. Warm 0.5 dl water up and melt the gelatin in it (do not boil the water!). Pour this all stirring in the cheese mixture and cool it in a bath of cold water.

3. Put the other half of the sugar with the egg whites and stiff it up with a mixer. Whip the cream. Spread the whipped egg whites under the cold cheese mixture and carefully add the whipped cream.

4. Crumble the speculoos biscuits. Melt the butter and add the crumbled biscuit. Cover the bottom of a bowl with it. Pour above the cheese mousse.

TIP: I tasted the result and it's tasty! The only tip I would give you is to use a bit more sugar, for the bottom of speculoos and the cheesemix itself. For me it is still not sweet enough. The bottom is too much butter taste, too less speculoos and sugar. But that's off course personal taste.