Grind cookies in a blender mixed with cocoa and butter. Lay out on the bottom of the form. Put the form in the refrigerator for 30-40 minutes.

Pour poppy seeds and gelatin with water.

Heat the frozen berries on the stove with sugar. Cook until the sugar melts. Chop the berries with a blender and pass through a sieve.
Stir and slowly pour the melted gelatin into the berries.

Mix cheese with powdered sugar. In another bowl, mix the cream with the powdered sugar. Combine the whipped cream with the cheese mass.

Add 200 grams of cream cheese to the berry puree and stir.

Stirring, add the melted gelatin to the cheese. Drain the water from the poppies and add to the cheese mass. Stir.

Get the cake out of the fridge. place the filling in the center. Put the cheesecake in the refrigerator for 1-2 hours

Berry jelly. Combine gelatin with water.
Add sugar to the water and stir, add the frozen berry (to color). Add the melted gelatin and pass through a sieve.

Garnish the cheesecake with fresh berries and mint. Pour half of the jelly and refrigerate for 15-30 minutes. When this time has passed, pour the rest of the jelly and refrigerate for at least 5 hours.

Get out of the fridge and enjoy your beautiful and delicious cheesecake!