How to make no-bake cheesecake with gingerbread cookies and blackberries

• Crumble the gingerbread cookies for the base into small pieces.
  120 g gingerbread cookies
• Break the chocolate into pieces, add butter to it and melt together in the microwave (about 1 minute) or in a water bath - mix thoroughly and add to the crushed cookies - mix.
  100 g chocolate, 50 g butter
• Line a springform pan with a diameter of about 22 cm with baking paper, spread the gingerbread and chocolate mixture evenly on the bottom of the pan and press down firmly.
• Place in the refrigerator to chill.
• Meanwhile, prepare the cheesecake mixture.
• Pour water over the gelatin - just enough to slightly cover the gelatin, and set aside to swell.
  6 teaspoons gelatin, approx. 6 tablespoons water
• In a bowl, combine the ground quark cheese, natural yogurt, sugar, and gingerbread spice - blend until the ingredients are combined.
  750 g quark cheese for cheesecakes, 150 g sugar, 250 g natural yogurt, 2 teaspoons gingerbread spice
• Heat the swollen gelatin in the microwave for about 20-30 seconds - until it becomes liquid.
• Add a tablespoon of the cheesecake mixture to it and mix thoroughly.
• Add the tempered gelatin to the rest of the cheese mixture and mix vigorously.
• Transfer the cheesecake mixture to the pan, and arrange blackberries on top - gently press them into the mixture.
  approx. 200 g blackberries
• Chill the cheesecake for several hours in the refrigerator.
• Before serving, decorate the cheesecake with whipped cream, Katarzynki gingerbread cookies, and grated chocolate.
  whipped cream, chocolate, gingerbread cookies