How to make no-bake chocolate cheesecake with raspberries

• Grind or crush the biscuits together with cocoa into a fine powder.
  150 g biscuits, 1 tablespoon cocoa
  
• Add melted butter and mix.
  75 g butter
• Line the baking pan with parchment paper.
• Pour the biscuits into the pan and press them to form the base.
• Break the chocolate into pieces and melt it together with the heavy cream and cocoa - mix thoroughly and set aside to cool.
  100 g chocolate, 2 tablespoons cocoa, 100 ml heavy cream
  
• Transfer the quark cheese to a large bowl, add powdered sugar and cooled chocolate - blend until combined.
  1 kg quark cheese, 200 g powdered sugar
  
• Pour a little cold water over the gelatin - just enough to cover it. Set aside for a few minutes to swell.
  3 teaspoons gelatin, some water
• Briefly heat the gelatin until it becomes liquid (I heat it for about 10 seconds in the microwave).
• Add a heaped tablespoon of the cheesecake mixture to the gelatin and mix thoroughly.
  
• Pour the gelatin into the rest of the cheesecake mixture and quickly blend.
• Spread about half of the chocolate mixture onto the biscuit base.
  
• Place raspberries on the cheesecake - gently press them into the mixture.
  about 250 g raspberries
  
• Spread the rest of the cheesecake mixture and smooth the surface.
  
• Refrigerate the chocolate cheesecake until set.
• Before serving, remove from the pan and decorate as desired.