Sweet Woodruff Blueberry Cheesecake

The Sweet Woodruff, a little aromatic plant growing in woods and near shady spots. In Germany, one of the specially delightful drinks---- White Wine Punch/Maibowle (or Waldmeisterbowle, or Maiwein, or Maitrank) is prepared by steeping the fresh sweet woodruff and peppermints in white wine. They are drunk and enjoyed usually in May.

Crust	Filling	Jelly Topping
150 g Oat cookies 70 g Margarine, softened	8 sheet Gelatin 400 g Whipping cream 500 g Quark, low-fat 300 g Philadelphia cream cheese 100 g Sugar 1 package / 8 g Vanilla sugar 100 ml Milk	150 g Fresh blueberries, angiesrecipesrinsed and drained 1 package Sweet Woodruff jelly powder angiesrecipes 80-100 g Sugar 500 ml Water

1. Combine cookies and softened margarine, then press into the bottom of a 26-cm baking pan with a removable bottom. Chill crust
   angiesrecipes 30 minutes. Beat whipping cream until stiff peaks form and store in the fridge until ready.
   
   
2. Soak gelatin sheets in cold water for 5 minutes until softened. Gently squeeze out excess water. Melt it in a heat proof bowl placed over simmering water until dissolved. Combine first 4 tablespoons of cheese mixture with the melted gelatin, then blend with the rest of cheese mixture until smooth. Fold in the whipped cream and until fully incorporated. Pour the cheese mixture over the crust and arrange the blueberries on top. Cover and refrigerate several hours or overnight.
   
3. Whisk together sugar and jelly powder in a medium pot. Pour in the water and cook over the slow heat until the sugar is dissolved. Remove and turn the heat off. Pour 1/3 of the jelly into a square shallow dish. Press and push a cookie mould into the set jelly to create the “heart”. Pour the rest of cool jelly over the cheesecake. Place some heart-shaped jelly over if desired. To serve, loosen cheesecake and place it on a serving plate. Decorate the side with heart-shaped jelly.