How to cook
Beat the sour cream with the mascarpone, cream cheese and powdered sugar with a mixer to a fluffy cream.
Then add the cottage cheese and stir carefully, without the mixer, in order to preserve the lumpy consistency. Dissolve the gelatin according to package directions and add it to the cream.
Pour the prepared mixture into a baking form. Spread on a thin layer of blackcurrant jam.
Grind the biscuits to powder. Add the melted butter to the ground biscuits and stir until you get a dough. Distribute it atop the creamy mixture and cool the form for 6-7 hours in the fridge.
Before serving, dip the form briefly in hot water and invert it using a plate. Pour the blackcurrant jam over the cheesecake.