Mix the crushed biscuits with the melted butter. Transfer to a 14 cm diameter pan, flatten the base very well and refrigerate.
For the Mousse, mix the gelatin with water and let it swell for 10 minutes.
In a saucepan, add the berries with 20 gr of sugar and the lemon juice,
put on the stove at low temperature, stir until the sugar melts.
(if desired, blend everything with a blender)
Add the gelatin and blend very well with the blender.
In a bowl, mix the cream cheese with the powdered sugar and vanilla essence, add the sour cream - mix again.
Pass the prepared sauce through a sieve, mix until the ingredients are combined, and pour over the top. Place in the freezer for 1 hour.
For the Jelly, mix: gelatin with water and let it swell.
In a bowl, mix the water with sugar and lemon juice.
Add the gelatin melted in the microwave, mix and let it cool a little.
Place blueberries in a layer over the mousse and pour in the gelatin.
Refrigerate for 5-6 hours.
Take the cheesecake out of the refrigerator, remove the ring from the mold, cut and enjoy.
Bon appetit!
