Soak four sheets of gelatine in the water.
Break the biscuit into pieces. Add butter to the crushed biscuits. Mix the butter well.
Place the biscuit mix onto the cake tin and put it refrigerator.
Put it in a heat-resistant container and microwave the double cream for 1 minute.
Disslve gorgonzola and softened leaf gelatine in warmed double cream. If not dissolved, microwave again.
Smooth the cream cheese with a whisk.
Divide into 2-3 portions, add sugar and mix well.
Add yoghurt into two portions.
Filter the gorgonzola mixed with double cream to the cream cheese.
Pour cheese cake liquid onto the biscuit.
Cover with cling film and cool in the refrigerator minimum 4 hours.
Cover the cake tin with a warm cloth.
Cut cheesecake and serve it. Enjoy!