How to make
In a chopper, finely chop the cocoa biscuits. Cut the butter into small cubes and melt it in a water bath, pour it into the biscuits along with the rum essence and mix everything well.
At the bottom of a cake tin with a removable bottom spread it evenly and press it down well with a spoon. Leave it in the refrigerator to set, while you make the cream.
For it, blend the sour cream and banana in a blender, until the banana is well blended, then add the chocolate.
Dissolve the gelatin in a water bath in 6-7 tbsp. of water. Pour the prepared gelatin in a thin stream to the chocolate mixture and stir.
Pour it over biscuit cake layer and leave the chocolate cake in the fridge for at least 4 hours and before serving it, sprinkle it with cocoa.
The cheesecake with biscuits and liquid chocolate is ready.
