Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on all sides. Lightly grease the parchment.

Make the crust: Mix cookie crumbs, melted butter, 1 tbsp sugar, and salt. Press firmly into the prepared pan. Freeze for 20 mins.

Bloom gelatin by sprinkling it over the 3 tbsp of cool water in a small dish. Let sit for 5-10 mins until spongy.

In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until completely smooth and lump-free.

In a separate chilled bowl, whip the 1.5 cups of cold heavy cream with 2 tbsp sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two additions until fully incorporated.

Melt the bloomed gelatin in the microwave for a few seconds until liquid. Whisk a spoonful of cheesecake filling into the gelatin, then whisk this back into the main filling bowl.

Pour filling over the set crust and spread evenly. Tap pan on counter to remove bubbles. Cover and refrigerate for at least 6 hours, or overnight.

Lift the set cheesecake out using the parchment. Starting from a short end, carefully roll it into a log, using the parchment to help. Place seam-side down on a platter and return to fridge.

Make the glaze: Place chocolate chips in a bowl. Heat 1/2 cup cream until simmering, then pour over chips. Let sit for 2-3 mins, add corn syrup, then whisk until smooth. Let cool slightly until thickened but pourable.

Pour glaze over the chilled log, spreading to cover. Use a fork to create bark-like textures. Decorate as desired. Chill until set, then slice and serve.