Crush the digestive cookies finely and mix them with melted butter.

Press the cookie mixture into the bottom of a mold and refrigerate to set.

Prepare a bowl of ice water and soak gelatin sheets one by one until softened.

In a mixing bowl, lightly whip cream cheese and mix in sugar.

Add plain yogurt and heavy cream to the cream cheese mixture and combine well.

Drain the soaked gelatin sheets, squeeze out excess water, and melt them with 2 tbsp of water using a double boiler.

Mix the melted gelatin into the cream cheese mixture.

Pour half of the cream cheese mixture into the mold, add the set berry jelly in the center, and cover with the remaining cream cheese mixture.

Refrigerate the cheesecake for at least 2 hours to set completely.

Wrap the mold with a warm damp cloth to loosen the edges and remove the mold.