Grind 10 dag leftover Christmas cookies and 10 dag walnuts in food processor, crumble with 10 dag butter. Spread mixture evenly on the bottom of a 24 cm springform pan, press down and let rest in the refrigerator. Briefly steam apricots, add walnuts and marinate with apricot brandy. Beat cream cheese with whipped cream, sugar and yolks until smooth, stir in gelatine leaves (as directed) and snow. Spread half of the cream on the cake base, spread marinated apricot halves on top, finish with the rest of the cream, smooth and refrigerate for 2-3 hours. Serve with whipped cream and/or apricot sauce.