Soak the gelatin in cold water. In the meantime, put the liquid cream and sugar on low heat. Stir until it dissolves.
Add the cream cheese and stir with a whisk on low heat until you obtain a homogeneous mixture. The mixture must not come to a boil.
Remove from the heat, squeeze the water out from the gelatin and add it to the mixture. Stir until it dissolves. Pour the mixture into an 8″ (20 cm) diameter form.
Wait for it to cool and apply 2 tbsp chocolate spread on top in a circle. You can substitute it with jam or wild berries.
Put the cooled cream in the fridge for 5-6 hours. Invert it onto a platter and decorate with the remaining chocolate.