INGREDIENTS

BOTTOM

• 160 g of crispy chocolate cookies, e.g. family cookies
• 30 g of butter

CHOCOLATE MASS

• 1 kg of smooth cheesecake cottage cheese (e.g. President from a bucket)
• 1/2 cup of sugar
• 200 g of plain chocolate
• 1 and 1/2 tablespoons of food gelatin (cannot be fix)
• 1/4 cup of milk or water

JELLIES AND RASPBERRIES

• 300 g of raspberries
• 100 g of blackberries (or raspberries as above)
• 2 raspberry jelly

PREPARATION

• Prepare jellies according to the instructions on the package, subtracting 1/2 glass of water from the total amount of water (from 1 liter).

BOTTOM

• Crumble the cookies (in a mixer or in a bowl with a pestle). Add melted butter and mix thoroughly. Put on the bottom of a springform pan with a diameter of 26 cm and pat.

CURD

• Mix the cheesecake curd with sugar. Break the chocolate into cubes, put it in a bowl and melt it, let it cool for a while.
• Combine with the cheese as follows: add 2 - 3 tablespoons of cheese to the chocolate, stirring all the time, until at the end you get a smooth mass (if it fails and you get lumps of solidified chocolate, then you can reheat the mass, e.g. in a microwave oven to reheat it. melting of the chocolate).
• Pour the gelatin with hot milk or water and let it swell for 5 minutes. Then stir until the gelatin is completely dissolved (gently heat up if necessary). 
• Add 1-2 tablespoons of chocolate mass to the gelatine and mix, then add another tablespoon of the mass while stirring. Combine with the rest of the chocolate mass.
• Put on the bottom of the cookies and put in the fridge. After about 1 - 2 hours, when the mass is a little bit solid, put the raspberries and cold, but still liquid jelly.
• Put the dessert in the fridge for a few hours until the mixture stiffens.