Grind cookies into crumbs and add butter. Put the base in the form and tamp. Put in the refrigerator.
Pour gelatin with 150 ml of water and let it swell for about 10 minutes. Then melt in a water bath and cool a little.
Grind the berries in a blender and wipe through moist to remove excess.
Mix cottage cheese with sour cream and sugar, grind everything with a blender so that there are no grains. Pour the berry puree into the third part. Add sugar to taste.
Then add gelatin to the berry mass and separately to pure cottage cheese in equal amounts and beat.
Put 5 tablespoons of white and the same amount of berry mass on the base, the berry should be exactly in the center of the white.
Thus pour the whole filling. On top you can stretch a toothpick like a cobweb.
Put two-color curd cake in the refrigerator for the night. In order to easily pull it out of the mold, heat a hairdryer on each side.