For the base, break the cookies and put them in a food processor or blender. Add the nuts and grind into flour. Put the sliced butter and mix until smooth.
Cover a split baking dish with a 24 cm diameter film so that the edges hang down. Put the mass from the blender in the form and evenly mash with your hands to get the bottom and sides about 2 cm high. Put the form in the refrigerator for 1 hour.
For the filling, soften the oil to room temperature. Soak the gelatin in cold water for 10 minutes. Heat the honey to a boil, squeeze the gelatin, add to the honey, and mix.
Mix honey with gelatin, sour cream and butter with cottage cheese, and beat with an immersion blender until smooth. Put the cheese mass on the cookie base in the form, level the top. Place in the refrigerator for 4-8 hours.
Open the form, peel back film and carefully slide cheesecake onto a plate. Brush the top with syrup, put the berries. Pour a little more syrup and serve.