Sliced strawberries, raspberries or any other red berries you prefer
1 box raspberry jelly
Process biscuits until crumbed and add the butter. Mix well. Line or grease a 20cm spring form tin and press the biscuit mixture. Refridgerate until firm. Beat the cream, cottage cheese, mascarpone, sugar and melted chocolate together until smooth. Pour the mixture onto biscuit base and refridgerate for a few hours until set. Decorate with berries and make jelly according to box instructions. Let cool before spooning on top of cheesecake. Alternatively you can make the jelly and grate over cheesecake once firm or you strawberry pulp.
INFO / TIPS
A variation of this cheesecake can also be made using granadilla pulp and granadilla jelly.