Prepare Sunny HeRBs Hugo mint syrup: wash mint leaves and pat them dry. Mince the mint in a food processor together with half the sugar.
Boil the water with the remaining sugar.
Add the mixture of mint and sugar to the boiling water and cook for 6 minutes.
Let it cool down for 12 hours and filter with a fine colander
Bottle the syrup and keep it in the fridge
Prepare the cheesecake crust: use a food processor to grind up the cookies
Melt the butter and pour it on the biscuits, mix with a spoon.
Pour the cookies crumb mixture a springform pan and press it into the bottom and sides. Chill this pie crust in the fridge for 10 minutes before filling it.
Prepare the filling: Pour heavy whipping cream in a bowl and whisk on high speed. Keep it in the fridge.
Mix in a bowl the cream cheese with Sunny HeRBs Hugo mint syrup.
Soak the gelatin in cold water for a few minutes.
Warm up some milk and add the squeezed gelatin. Add this mix to the bowl with cream cheese and mint syrup.
Incorporate whipped cream into the batter with circular movements from the bottom to the top.
Spread filling into crust refrigerate for 2 hours.
Remove the rim of the springform pan and plate the cheesecake. Garnish with chocolate chips and fresh Sunny HeRBs Hugo mint leaves.