How to make
Blend the biscuits in a food processor and then add the melted butter. Stir until the biscuits become wet. Put them in a form with a removable bottom (11″ (28 cm) diameter). Even it out and put it for 30 minutes in the refrigerator. Meanwhile, combine the cream cheese, cottage cheese, sugar, vanilla and eggs. Mix well with a mixer.
Break a few pieces of the chocolate. Remove the biscuits from the refrigerator and add a small portion of the cottage cheese mixture. Evenly distribute the dark chocolate pieces atop the mixture. Add the remaining mixture. Bake in a preheated 300°F (150 °C) oven for 1 hour and 30 min.
After baking, turn off the oven and allow the cheesecake to cool in the closed oven (to prevent it from cracking).
For the glaze: in 2/5 cup (100 ml) water, dissolve the gelatin and stir until it completely melts in a water bath. Melt the rest of the chocolate in the milk in a water bath.
After the chocolate blend cools, add the gelatin to it. Leave for about 1 hour to cool and stir occasionally. Pour it over the cooled cheesecake. Store in the refrigerator for 3-4h.
Then remove the bottom of the form and decorate as desired. Bon appetit!
