Products for the basics.
Cover the bottom and sides of the form with a diameter of 15 cm with parchment paper.
Punch the crackers, nuts, butter and oregano into a crumb in the bowl of a blender.
Place the crumb in the mold and tamp it tightly. Send the form to the refrigerator.
PS If you want the base to be more dense and not crumble, then bake it in the oven at 180"C for 8-10 minutes. Cool and continue assembling. I like a looser and more airy base, so I just send the mold with the base to the refrigerator.
Fill the gelatin with water.
RUB the cheese cream with paprika, pepper and yogurt. Add the swollen gelatin melted in a steam bath and mix quickly.
To the cheese mass, add in crumbled pieces of feta cheese. Mix and taste, add salt if necessary. Line the cheese mass in a mold and send it to the refrigerator until completely solidified.
Release the cheesecake from the mold and garnish with rings of pepper, cherry, capers, olives and a sprig of Basil. Sprinkle with nuts.