Icebox cake made with gingerbread cookies, chocolate, and caramel

Ingredients:

• 170 g of cream cheese at room temperature
• 2/3 cup light brown sugar
• 3.5 cups heavy cream
• Makes approximately 72 crispy gingerbread cookies (2 x 450g packs)
• 3 tablespoons caramel sauce, slightly cooled
• 3 tablespoons chocolate sauce, slightly cooled
• Special equipment: a round cake pan with a diameter of 25 cm and a hole in the center

Preparation:

1. Line a 25cm (10in) cake pan with plastic wrap, leaving about 5cm (2in) overhang on all sides (it's okay if the wrap doesn't go all the way up the center tube).
2. Combine the cream cheese and sugar in a large bowl and beat with a mixer on medium-high speed until smooth, about 3 minutes, scraping down the sides of the bowl as needed. Add the heavy cream and continue beating, starting on medium speed and gradually increasing to medium-high as the mixture thickens, until stiff peaks form, about 4 minutes.
3. Spread about 1.5 cups of frosting evenly over the bottom of the prepared pan. Top with 16 cookies, overlapping each other. Spread about a third of the remaining frosting evenly over the cookies and top with a layer of 16 cookies along the outside of the pan, then 6 cookies, broken in half, along the inside of the pan to cover. Spread half of the remaining frosting evenly and top with a layer of 16 cookies, overlapping each other along the outside of the pan and about 8 cookies along the inside of the pan to cover. Spread the remaining frosting evenly over the cookies and spread it evenly, then cover the cake loosely with plastic wrap. Refrigerate for 12 hours or overnight.
4. Place remaining cookies in a resealable plastic bag and crush with a rolling pin or the bottom of a measuring cup; set aside.
5. When you are ready to serveUnwrap the cake and invert the pan onto a serving platter; remove the pan and carefully peel off the film. Using your hands, press the crushed gingersnaps into the bottom of the cake, about a third of the way up. Drizzle with caramel and chocolate sauces. Cut into slices with a serrated knife.