Preheat oven at 350⁰F/177⁰C. Prepare a 9-inch round springform pan. Set aside.
Prepare cake base. In a medium-sized bowl, combine egg yolks, cream, melted butter and cake mix. Beat until smooth. Set aside.
Bake for 30-35 minutes. Place in the refrigerator to cool.
Prepare cream cheese filling. In a bowl, whip the instant frosting with cold fresh milk until stiff peaks form.
In another bowl, beat cream cheese with sugar. Slowly add the cream. Beat until well blended.
Fold in whipped instant frosting then bloomed gelatin.
Pour cream cheese filling over chilled red velvet cake base. Refrigerate until set. Serve.