Special equipment: a 10-cup bundt pan
Line a 10-cup bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium-high as the mixture thickens and finally forms stiff peaks, about 4 minutes. Evenly spread about 1 cup of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover.
Evenly spread about a third of the cream over the cookies and top with a ring of 16 overlapping cookies on the outside and then 6 halved cookies on the inside of the bundt to cover. Evenly spread out another third of the cream and top with a ring of 16 slightly overlapping cookies on the outside and about 10 slightly overlapping cookies on the inside of the bundt to cover. Finish with the remaining third of the whipped cream mixture, spread evenly, and loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and plastic wrap. Press the remaining 15 gingersnaps against the bottom of the cake, wrapping around in a single layer, then decorate the top with gum drops. Cut into slices with a serrated knife.
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