Crumble the biscuits finely and mix them with the butter. Next, form a crust by pressing them to the bottom of the baking dish and leave in the fridge while you make the cream.
Mix the cream cheese, sugar and powdered sugar in a bowl with a mixer. Then add the sour cream but stir with a spoon, not a mixer, because it can curdle.
Pour cold water in a coffee cup halfway up. Pour in 1 gelatin and after it bubbles, melt it in a water bath. Add it to the mixture, stir and distribute it out onto the biscuit crust. Put it in the fridge once again.
Pour the jam into a bowl. Separately, dissolve the 2nd gelatin the same way as you did the first. Add it to the jam and stir. Pour it over the cheesecake and leave in the fridge for 4 hours.
It's remarkably tasty!