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CRUSH the cookies, you can use a food processor or blender or a rolling-pin. If you're using a rolling-pin it's best to add the cookies to a ziplock bag to keep your kitchen clean.
MELT the butter and stir the butter and cookies together. COAT a spring form with butter and line the bottom with parchment paper if you want. DIVIDE the cookie crumbs over the bottom to create a cookie pie crust.
GRATE the peel of the limes and SQUEEZE the juice the 2,5 limes in a small saucepan and heat it on low heat. SOAK the gelatin leaves in cold water for a few minutes.
SQUEEZE as much water as possible from the gelatin leaves and dissolve them in the lime juice.
STIR the quark and condensed milk until you've reached a smooth mixture. ADD the lime mixture and divide over the cookie pie crust.
REFRIGERATE the pie for at least 2 hours, or until completely set. GARNISH with the leftover half a lime. Enjoy!