Grind the cookies into crumbs, soften the butter a little and mix with the cookies. Put paper covered in a baking dish, flatten and tamp. And refrigerate for half an hour.
Fill the jelly with water so that it swells. Then dissolve over low heat just do not boil. Chill.
Grind the cottage cheese, add sugar, sour cream, vanilla sugar. At the lime cut 4 circles for decoration, and squeeze the juice from the rest into the curd. Beat well until sugar dissolves. Then slowly pour in the gelatin.
Pour the resulting mass onto cookies and refrigerate again for 1 hour.
Jelly cook according to the instructions only reduce the amount of water per 100 ml. Let the jelly cool and then pour onto the curd layer.
Put the jelly cake in the refrigerator for 4 hours until completely frozen. Garnish with lime before serving.