cheesecake not setting - help!

[bookswapper]

we used veggie gelatine for a rasperry cheesecake for Christmas...

quite frankly its a creamy frothy mess and not setting at all...

we didnt realise that with creamy high fat things the veggie gelatine may not set as well...

how can we rescue it? Do you think we could try putting it in the freezer to firm it up or would it be nice as a frozen dessert?

Frozen sounds good to me! Would turn into kind of icecream then, yes? Or would it get crystals in?

Can you pour the topping off and add more gelatine, then add it back on?

Sorry much help, but bumping for you