In a food processor, pulse the cookies until fine, add the butter and egg yolk and pulse until it's the texture of wet sand. Press this down into the bottom of the springform pan and then set into the fridge while you prepare the filling of the cheesecake.

Combine water with gelatin in a small cup and whisk to combine, let it sit. Beat the cream cheese until smooth, then add the sugar. in thirds, add the heavy cream and beat until smooth/combined. Heat up the gelatine in a pan or microwave for about 20-30 seconds (keep an eye on it) and when it's liquid, stir it into the cream cheese mixture and beat for a few seconds to combine.

Transfer half of filling onto the cookie cake base in the spring form. Add the black sesame paste the other half of the cream cheese mix and stir well. Add the now grey mix on top of the white layer and chill the cake in the fridge for at least three hours before serving. If you like decorate black and white cake with some colourful fruit.