Cook the beets:
Boil the beets in water until tender. Drain and let them cool.

Prepare the breadcrumbs:
Toast the bread slices, then process them into breadcrumbs. Mix the breadcrumbs with a little olive oil, salt, and pepper. Set aside.

Prepare the cheesecake filling:
Blend the second beet with the yogurt, a drizzle of olive oil, salt, and pepper.
In a bowl, mix the cream cheese with some of the blended beet to get a nice pink color. Add the dried mint, minced garlic, a drizzle of olive oil, salt, and pepper. Mix well.

Assemble the cheesecake:
Line a plate with an acetate cake collar or strip.
Press the breadcrumb mixture firmly into the bottom to form an even base.
Arrange the beet leaf shapes around the inside edge of the collar.
Pour the cheesecake filling into the mold and smooth the top. Chill for at least 1 hour.

Finish and decorate:
After chilling, carefully remove the collar.
Decorate the cheesecake with the cucumber flower shapes and other elements as shown in the photo. Serve chilled and enjoy!