Mix the crackers in a blender, add the butter and mix until smooth.

Take a tin of about 20cm in diameter and line it with greaseproof paper. Pour in the mixture and press it on the bottom, levelling the surface with a spatula or spoon. Put it in the refrigerator.

Put the gelatine in a saucepan with two tablespoons of cream and melt it over low heat; leave to cool.

In a blender, mix all the cheeses together with the walnuts and celery.

Add the finely chopped chives, the remaining cream and the gelatine mixture.

Mix well until a homogeneous mixture is obtained.

Pour the mixture into the pan and leave to cool in the refrigerator for 2-3 hours.

Decorate the cheesecake with walnuts before serving.