Melon and mint cheesecake

Ingredients:
CHEESECAKE BASE:
100g biscuits
7g cocoa powder
40g butter
MELON CREAM:
270g spreadable cheese
100g sugar
270g fresh cream
7g gelatin in sheets
35g cold water
190g melon pulp
MINT JELLY:
50g water
50g mint syrup
4g gelatin in sheets
20g cold water
DECORATION:
Melon
Mint

Directions:

1. Base: blend the biscuits and mix them with cocoa and melted butter. Mash the mixture into the mold and refrigerate for 30 minutes.
2. Melon cream: soak the gelatin. Mix the cream cheese with sugar, melon pulp, whipped cream and jelly.
3. Divide the cream into two portions and pour one of the two on the base. Put in the freezer.
4. Mint jelly: soak the jelly. Mix the water with the mint syrup. Add the melted gelatin and pour the mixture over the first layer of melon cream.
5. Put in the freezer for 30 minutes then cover with the remaining amount of cream.
6. Leave in the freezer for 5/6 hours.