Blueberry yoghurt cake

Ingredients:
400 g  cream cheese (philadelphia)
400 g  yogurt 
240 g  blueberries
100 g  dark chocolate
200 ml whipping cream
  6 T  xylitol
200 g  biscuits
100 g  butter
100 ml hot water
 30 g  gelatin powder

Instructions:
Grind crackers and add melted butter. Mix thoroughly. Form of shoring foil
and put the dough on the bottom. Put into the refrigerator to harden.
Whipping cream and xylitol blended into solid foam add the yogurt and
creamy spread. Gelatin dissolved in hot water and added portion wise to a
yogurt filling. Thoroughly all mix.  Grated chocolate and add to the
yogurt filling. Gently stir and pour one half of the filling on crackers.
Sprinkle half blueberries and pour the rest yogurt filling. Cake decorates
with blueberries and let rest in the refrigerator for at least 6 hours.

Description:
Blueberry yoghurt cake

Notes: