For the base cookie rack and put in a food processor or blender. Add the nuts, chop into flour. Put the sliced butter and mix until smooth.
Lay the split baking dish 24 cm in diameter with a film so that the edges hang down. Put the mass of the blender in the form and evenly razomnite hands to get the bottom and sides height of about 2 cm. 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, press the gelatin, add to the honey, stir.
Mix honey with gelatin, sour cream and butter with cottage cheese, whisk with a dip blender until smooth. Put the cheese mass on the basis of cookies in the form, level the top. Refrigerate for 4-8 hours.
Open the form, peel back film and carefully slide cheesecake onto a plate. Grease the top with syrup, put the berries. Pour some more syrup and serve.