Cookies grind in a blender until crumbs. Transfer the crumbs to a bowl, add the melted butter and cocoa. Stir well.
The resulting mass is distributed in a split baking dish (diameter 20 cm), covered with parchment paper.
Sea buckthorn is well washed and placed in a blender.
Grind. Strain through a sieve.
1/3 of sea buckthorn puree pour into a separate bowl. Add cottage cheese, softened butter, sugar, starch, salt, cream. Mix well until smooth.
One by one add the eggs. Very well mix the mass after each introduction of eggs.
Shift the curd mass into the form, smooth. Bake in a preheated oven at 200 degrees for 10 minutes, then lower the temperature to 110 and keep in the oven for 1 hour - 1 hour 20 minutes. at the bottom of the oven put a baking sheet with water. Cheesecake is ready when the center trembles slightly if you move the shape. Allow the cheesecake to cool completely.
Next, prepare the jelly. To do this, in a saucepan, mix the remaining sea buckthorn puree, sugar, water and gelatin. Put on the fire and, gradually stirring, heat to 60 gr. Pour the future jelly over the cheesecake and refrigerate for at least 2 hours.
Next, remove the cheesecake from the mold and can be decorated as desired. I decorated with a pastry parcel and stencil in the form of a maple leaf (stencil cut out of paper).