For the dough, mix cookie crumbs with melted butter.
Transfer to a form with a diameter of 14-15 cm, flatten it well and put it in the refrigerator.
For the cream, mix together: cream cheese with cream and powdered sugar.
In a bowl, mix the milk with the gelatin, let it swell for 10 minutes, then microwave for 15 seconds.
Add the gelatin over the cream and mix.
For the puree: in a saucepan, mix the blackberries with the sugar and lemon juice.
Put it on the stove and boil for 2 minutes then strain everything through a sieve to remove the seeds.
Add 80 grams of puree to the cream, mix.
In another bowl, beat the cream with the sugar until thickened.
Add it over the cream and mix again.
Pour cream on top and place in the freezer for 1 hour.
For the Blackberry Jelly: mix the water with the gelatin, let it swell for 10 minutes, then melt in the microwave.
Pour the melted gelatin over 150 g of blackberry puree and mix.
Pour over the cream and place in the freezer for 10 minutes.
For the Lemon Jelly: mix 100 ml of water with gelatin and let it sit for another 10 minutes to bloom.
In a saucepan, pour the remaining water with lemon juice and sugar, place on the stove, mix until the sugar melts.
Add the swollen gelatin, stir, then let it cool a little. Get the cheesecake out of the freezer, put the well-washed berries in a layer and cover with gelatin.
Put the cheesecake in the refrigerator for 2-3 hours.
