Place the biscuits in a freezer bag, and bump them so they break.
Melt the butter at low heat and stir it with the broken biscuits and cinnamon.
Push the biscuit into the bottom of the cake shape.
The biscuits must bake in the oven for 10 minutes at 175°C.
Allow it to cool completely into the cake shape.
Cream cheese Cream for cheesecake.
out soft Gelatine Leaves in cold water for about 10 minutes, remove the Gelatine Leaves from the water, twist them easily, and gently melt them over a water bath.
Whip cream cheese, flour and 2 teaspoons of fine grated lime shell together in a bowl.
Whip the cream to whipped cream in a bowl.
Stir 5 tablespoons of whipped cream together with the melted Gelatine Leaves.
Turn the rest of the whipped cream together with the cream cheese cream.
Turn to the end Gelatine Leaves and the cream mix together with the cream cheese cream.
Spread the cream on top of the biscuits bottom into the cake shape.
Place the cheesecake in the fridge for at least 4 hours.
Decorate with raspberries or other berries.
If the cake is to be used later, it must be stored in a refrigerator.