For the crust, grind the cookies until they become powder, add the melted butter, mix well and pour into a 24cm removable mold.
Refrigerate
Dissolve the gelatin in 1/2 cup of water.
Thoroughly disinfect the blackberries or raspberries and set aside.
For the Filling, beat the cream cheese until creamy and without lumps, add the sour cream, sugar, lemon juice, and lemon zest. Add the gelatin that has been previously liquefied, meaning once it has rested and has turned into a sponge, we should put it in the microwave in 10-second intervals until it is completely liquid.
In a separate bowl, whip the cream until peaks form. Once achieved, incorporate it into the cheese mixture with gelatin.
Pour half of the mixture into the cookie base, place the blackberries or raspberries on top (set aside some for decoration), cover with the remaining mixture. Refrigerate until it feels almost firm to the touch.
Prepare the red fruit gelatin but instead of 4 cups of water use only 3, let it cool and refrigerate.
When the gelatin is half-set, pour it over the cheese base which should be firm to the touch, this is to avoid mixing; there should only be a layer on top. Decorate with the blackberries or raspberries you set aside and refrigerate again.
Unmold just before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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