First of all, prepare the blackberry sauce: blend them, put them in a saucepan with 2 tablespoons of water, bring to a boil, then strain and let cool.
Soak the gelatine in cold water for at least 10 minutes.
Now prepare the base: finely chop the biscuits, then mix them with the melted butter (you can melt it in the microwave or in a bain-marie).
Transfer the mixture to the bottom of the mold lined with parchment paper and compact the surface well with the back of a spoon, then let it rest in the fridge.
Then you can dedicate yourself to the preparation of the cream: combine yogurt, cheese, vanilla and lemon peel in a bowl and mix well.
Gently squeeze the isinglass and dissolve it in the blackberry sauce, then add the sauce and icing sugar to the cream cheese.
Finally, whip the cream, cold from the fridge, and incorporate it with slow and delicate movements, from bottom to top, so as not to disassemble it.
Take the mold out of the fridge, pour the cream onto the biscuit base and level the surface well.
Let it rest in the refrigerator for at least 3-4 hours.
The blackberry cheesecake is ready: gently turn it out of the mold, decorate it as desired with blackberries (and possibly also rapé coconut) and serve.
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