Preparation:

To prepare the biscuit base: Put the biscuits in a mixer and grind them finely until they get a fine powder. We throw the mass in a bowl, we add the melted butter, then we add cane sugar and mix well, we throw this mass in a pan that opens in which we put baking paper. Spread it all over the bottom of the pan, making the mass uniform with the help of a spoon, flatten it. (see photo) Put it in the freezer for about half an hour to become firm.

Cream: Rinse the cherries and set aside. After we cleaned the cherries of course without seeds. In the robot or Rrafshe we throw the cheese with the philadephian and mix it for a few moments until the cheeses come together well. Put it in a bowl, add powdered sugar and mix the vanilla with a wooden spoon until it becomes homogeneous.

Put the gelatin in water to cool for a few minutes, until softened. In a small saucepan, heat the cherry juice and put the squeezed gelatin inside and mix the mixture and leave it until it melts while mixing, leave it lukewarm then throw it on the cheeses and mix until the mixture is combined. Add the cherries cut into large pieces, mix and throw the mixture on the base of the biscuits, flatten it well with the cream and put it in the fridge for about 2 hours until the cream hardens. Half an hour before we take the cake out of the fridge We prepare the last cover.

Cover: Take the seedless cherries and throw them in a pan (you need the ones that do not stick to things), add the sugar and cook for 4-5 minutes until the sugar melts.

Put the executioner in cold water. Heat 100 ml of cherry juice, then add the squeezed executioner, mix quickly and put it on top of the cherries in the pan, mix well: Let it cool, then pour this mass on the surface of the cake and cover well.

Leave it in the refrigerator for 4-5 hours until the surface gelatin hardens. Then wait. Canned in the refrigerator.