Crumble the biscuits to a powder and mix them with the cocoa. Add the melted butter and stir until you get a homogeneous mixture.
Lay out the resulting biscuit mixture into a cake form 8″ (20 cm) in diameter, the bottom of which you've laid out with plastic wrap beforehand. Press on it and smooth out with a spoon to form a layer, then put it for about 20 min. in the freezer.
Pour 2 tbsp sugar over the well cleaned wild berries and stew for about 5-6 min. on medium heat. Remove from the stove and leave them to cool.
Soak the gelatin with 2-3 tbsp cold water to swell, then melt it in a water bath.
Beat the confectionery cream in a deep container. Add the cream cheese and melted gelatin and stir to obtain a homogeneous mixture.
Pour the resulting cream over the cooled biscuit layer and return to the freezer for about 20 min. to harden.
Take the cheesecake out of the freezer. Take it out of the cake form using the plastic wrap and place in a suitable serving plate. Garnish with the cooled fruits on top and put it in the fridge for 20 min. Serve cooled.