Preheat the oven to 350 degrees. Line the bottom of a 9-inch spring-form pan with parchment paper. In a medium size bowl the mix crushed cookies and melted butter. Press the mixture on the bottom and up the sides of the pan. Bake for 12 minutes, let cool. Start by blooming 1 package of the gelatin. Mix the packet with 3 tablespoons cold water and let sit. Next, soften the hazelnut spread slightly by microwaving for 30 seconds. Set aside. In a large bowl beat 1 ½ cup whipped cream until stiff peaks form. Microwave the gelatin for a few seconds to liquefy. Add ½ cup sour cream, 3 tablespoons powdered sugar, hazelnut spread, and gelatin. Continue beating until everything is incorporated and the mixture is fluffy. Pour over the cookie crust and place in the freezer while you make the next layer. Bloom the second package of gelatin in the remaining 3 tablespoons of cold water. Mix the white chocolate and ½ cup sour cream. Place over a pot of simmering water and heat to melt the chocolate. Stir in the gelatin and dissolve. Set aside to come to room temp. Next beat the remaining heavy cream until stiff peaks form. Add the sweetened condensed milk, evaporated milk, remaining sour cream, and cinnamon, whip again until all ingredients are incorporated. Next add white chocolate mixture and whip again until smooth. Spread the mousse layer evenly over the mousse and chill for 6 hours or overnight. Garnish as desired before serving.