We start the preparation of cheesecake from the base. We take 50 grams of dark chocolate, break it into pieces, add butter and melt in the microwave or a water bath.
We take butter cookies, grind with a blender and add to the melted butter with chocolate, mix.
We take a detachable form (mine has a diameter of 22 cm), we lay it with foil in case it is not dense so that the filling does not leak. We spread the base, tamp it with our hand, put it in the refrigerator to solidify.
Take 150 g of chocolate, break it into pieces and pour 100 ml of cream. We put to heat in a water bath until the chocolate is completely dissolved in the cream.
For pouring, it is better to take soft cottage cheese, if the cottage cheese is grains, then it must be carefully rubbed through a sieve. Add to the curd the remaining (400 ml) cream, fine brown sugar. And beat everything thoroughly with a mixer.
Add melted, slightly cooled chocolate to the whipped curd.
Mix everything thoroughly.
Soak the gelatin in water according to the instructions on the package. I have instant gelatin, you can do it in advance. We heat the gelatin, stirring continuously, until completely dissolved, do not boil, set aside to cool.
My strawberries, peel, cut into pieces at random.
Add strawberries to the filling, add dissolved gelatin there, mix everything thoroughly.
We take out the form with the base from the refrigerator, layout the fill, carefully level the surface. You need to do everything quickly, the fill can quickly solidify. We put the mold in the refrigerator for complete solidification for 4 hours.
We take out the finished cheesecake from the refrigerator, remove the walls of the form. If you have problems with extraction, then you can draw a knife along the edge.
To decorate the cheesecake, sprinkle with coconut on top and sides. Sprinkle the middle with crushed chocolate (20 g) or chocolate chips. Garnish with mint leaves when serving.
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