Pour cold water over the gelatine and leave to swell.
Mix all the ingredients for the bottom and then knead it with your hands like a dough.
Line the bottom of the cake tin with them, pressing down with your hands (if you soak your hands in cold water, the mixture will not stick to them).
Blend the cottage cheese, yoghurt, milk, xylitol and coconut shavings thoroughly.
Heat the gelatine on a burner or in the microwave, but do not bring to the boil. Stir.
Add a tablespoon of the cheese mixture to the gelatine and mix well, then add the second and third tablespoons at a time, also mixing thoroughly. Finally, add the gelatine to all the cheese mixture and mix immediately.
Carefully remove the thick part from the tin. To do this, turn the tin upside down, then carefully open.
Whisk the thick part of the milk in a separate bowl, then add in two rounds to the cheese mixture and mix gently.
Stir in some more vanilla flavouring and pour the mixture onto the previously prepared bottom.
Put the cheesecake in the fridge for a few hours to set.
Melt the chocolate in a pot with a little water or in a water bath, then spread it over the top of the cheesecake.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.