Fruity cheesecake

Soak the gelatin in cold water for 5 minutes. Drain the cherries and collect the juice. Heat 100 ml of cherry juice without cooking and dissolve the squeezed gelatine. Allow to cool slightly.

Puree two thirds of the cherries. Mix the curd cheese with the cherry puree, the gelatin mixture and the sugar. Do not stir too long for a cloudy structure, stir well for an even pink curd.

Whisk the whipped cream until it is lightly airy through the curd mixture.

Mix the melted butter with the cookie crumbs. Divide this cake mixture over the bottom of the greased spring form and press smooth with the convex side of a damp spoon.

Spread the curd mixture over it and smooth the top. Let the cake stiffen in the refrigerator for at least 2.5 hours. Garnish with the fruit.