Chocolate cheesecake with 70% chocolate

1. Mix cocoa with butter and milk. Add to ground biscuits and press into the bottom of a cake tin lined with baking paper. Put in the refrigerator.
2. Let the gelatin swell in 30 ml of milk for about 10 minutes. Melt the chocolate in the microwave (approx. 30-60 seconds) or over steam. Whip the whipped cream in milk, add cottage cheese, powdered sugar, and melted chocolate.
3. Dissolve the swollen gelatin in the microwave for about 30 seconds or over steam. Immediately beat with a whisk into the filling. Pour the filling onto the cookie dough. Smooth the surface and put it in the refrigerator to harden. After about half an hour, carefully pour the frosting over the filling, which we prepared by melting the cream with chocolate and leave the whole cheesecake in the refrigerator to harden well, preferably until the next day.

A good tip:
We will prepare a gluten-free version of the cheesecake with gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake