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CRUMBLE the dry biscuits, you can do this using a blender, food processor or rolling-pin. WHEN using a rolling-pin, its best to add the biscuits into a zip-loc bag first. MELT butter and stir through the biscuit crumbs.
Butter the spring form and press the crumbs onto the bottom. SOAK 5 gelatine leaves in cold water, meanwhile heat up 1/2 of the blackberry liqueur. STIR the white chocolate through the warm blackberry liqueur until completely melted.
SQUEEZE excess water from the gelatine leaves and stir through the chocolate mixture. LET cool off while making the cream cheese filling.
BEAT the heavy cream until it has the same density as yoghurt. STIR the cream cheese and whipped cream and 3 tablespoons of powdered sugar into a smooth mixture.
POUR the white chocolate mixture and a handful of forest fruit through the cream cheese and whipped cream. POUR onto the biscuit bottom, then place into the refrigerator.
SOAK 3 gelatine leaves in cold water and heat up the other 1/2 of the blackberry liqueur along with ~50 ml water, a tablespoon of powdered sugar and a large handful forest fruits.
WHEN the forest fruits are broken, smoothen using an immersion blender. SQUEEZE the excess water out of the gelatine leaves and add into the mixture.
LET cool off before dividing it onto the cheesecake. LET the cheesecake rest for at least 2 hours in the refrigerator. OPTIONALLY decorate using extra fruit and sugar flowers. Enjoy!