How to cook
Crumble the biscuits along with the hazelnuts and walnuts. Stir them with the heated butter. Distribute the mixture evenly in a suitable form and bake 10 min. at 356°F (180 °C).
Take it out to cool. Put the gelatin in water, until it bubbles. Then melt it in a water bath and leave it to cool.
Beat the confectionery cream. In another container, beat the 3 kinds of cheeses with the sugar and vanilla. Mix the result well with the confectionery cream and gelatin.
Distribute the ready cream onto the hardened layer and put it in the fridge. While you're waiting, soak the gelatin in the wild berry juice and melt it in a water bath.
Mix the gelatin with the blueberry jam and spread it on top of the cheesecake. Return to the fridge once again for the topping to harden.