Cherry cheesecake with berry-grape juice

Soak the gelatin in a bowl of cold water for about 5 minutes. Wash the cherries. In the meantime, remove 1/3 of the cherries from the kernel (with cherry stoner). Puree in the food processor. Warm the double drink gently in a pan.

Squeeze the gelatine out well. Dissolve with stirring in the berry juice extracted from the heat. Allow the mixture to cool. Stir in a bowl the cottage cheese, the gelatin mixture, the cherry puree and the sugar.

In a different bowl, whisk the cream and stir through the curd mixture. Melt the butter. Crumble the cookies in a food processor and mix in the melted butter. Grease the spring form.

Spread the biscuit mixture over the bottom of the greased form and press firmly with the convex side of a spoon. Spread the curd mixture over it and smooth the top.

Place the rest of the cherries with stalks upright on the top of the card. Allow the card to set in the fridge for approx. 3 hours.