For the base:
250 g. Digestive biscuits Papadopoulou
25 g. melted butter
For the Cream :
700 g. cream-cheese
70 g. castor sugar
250 g. full fat cream 35% -36%
200-250 g. sour cherry marmalade
half a pack Digestive for coating
RUN THE BASE:
Grind biscuits in blender and mix with butter. Place the biscuit mixture into in a 20 cm hoop of 4 cm height, and press very well all over the surface.
EXECUTION FOR CREAM:
Add in the mixer the cream-cheese and sugar and beat with the wing or the wire adding slowly and cream. Continue beating until the cream gets thick like whipped cream. Pour the cream over the biscuit base. Spread with a pallet over the surface and leave in refrigerator 2 hours. Garnish the cheesecake with digestive were you have cut the bottom to become flat. Serve with sour cherry marmalade.