For the base, put the cookies on the grill and grind in a food processor or blender. Add the nuts, crushed into flour. Put the chopped butter and mix until smooth.
Cover the detachable baking dish with a diameter of 24 cm with a film so that the edges hang down. Put the mass from the blender into the mold and mash it evenly with your hands to get a bottom and sides about 2 cm high. Put the mold in the refrigerator for 1 hour.
For the filling, preheat the oil to room temperature. Soak the gelatin in cold water for 10 minutes. Heat the honey to a boil, squeeze out the gelatin, add to the honey, mix.
Mix honey with gelatin, sour cream and butter with cottage cheese, whisk with a blender until smooth. Put the cheese mass on the cookie base in a mold, level the top. Refrigerate for 4-8 hours.
Open the mold, remove the film and carefully transfer the cheesecake to a plate. Lubricate the top with syrup, lay out the berries. Pour a little more syrup and serve.