Cheesecake with Forest Fruits

INSTRUCTIONS

• 1
  Place all the ingredients for the fruit layer into a saucepan and heat over low to medium heat, stirring occasionally, for 10–12 minutes until the mixture thickens and almost all the liquid evaporates. Let the thickened mixture cool in the refrigerator for at least 30 minutes, and in the meantime, proceed with the following steps.
• 2
  Prepare a round cake pan with a diameter of 25 cm and line it with baking paper.
• 3
  Crush the cookies in a food processor and mix them with the remaining ingredients for the crust. Once all the components are combined, spread the resulting mixture into the lined pan so that it covers the entire bottom and reaches approximately halfway up the sides. Press the crust down with your fingers and place the pan in the refrigerator for now.
• 4
  Now prepare the cream filling. First, pour the milk into a small saucepan, sprinkle the gelatin over it, and let it swell for about 10 minutes. Meanwhile, in a larger bowl, whip the heavy cream and 60 g of powdered sugar into a thick foam (this will take 2–4 minutes on high speed), and in another bowl, whip the cream cheese with sour cream, vanilla sugar, and the remaining 100 g of powdered sugar. Once the gelatin has swollen in the saucepan, place the saucepan over low heat and heat the mixture, stirring constantly, for 1–2 minutes until the gelatin dissolves in the milk.
• 5
  Then pour the contents of the saucepan into the bowl with the cream cheese mixture, mix, and gradually fold in the whipped cream with sugar. Then transfer the entire contents of the bowl into the cake pan over the chilled crust, spread the cooled fruit mixture on top with a spoon, and gently mix to slightly blend the surface of the cream filling with the fruit layer.
• 6
  Let the finished cheesecake chill in the refrigerator for at least 8 hours before serving (ideally overnight).