For the crust: melt the butter with the chocolate in a double boiler.
Add the crushed biscuits on top and mix well.
Transfer the biscuit mixture to a 16-18 cm diameter pan.
Form the base and raise the walls, flattening very well.
Put in the freezer while you prepare the cheese filling.
For the Filling: mix the milk with the gelatin and let it swell for 10 minutes.
In another bowl, mix: the whipped cream, sour cream, powdered sugar and cream cheese.
Melt the gelatin in the microwave for 15-20 seconds, pour over the cheese mixture and mix.
Pour the filling over the top and put in the freezer for 3-4 hours.
For the Cherry Jelly:
Mix the agar agar with the water.
In a saucepan, add the cherries with the sugar, mix,
once it boils, boil for 2 minutes.
Add the agar agar and boil for another 2-3 minutes.
Let it cool and add over the filling.
Put the cheesecake in the refrigerator until the jelly stabilizes and hardens.
Decorate the cheesecake with chocolate and mint.
Cut and enjoy.
Enjoy.
