Bring the ingredients to room temperature ahead of time: the mascarpone and cream need to be the same temperature. Prepare a 24 cm springform ring on a serving plate, lining the sides with acetate film.

Crush the cookies with a blender (or rolling pin) into fine crumbs, pour in the melted butter, and mix into a smooth, sticky mass. Spread it evenly in the pan and press down firmly. Chill for 30 minutes.

Soak the gelatin for the souffle in cold water and let it bloom. Combine the mascarpone with the powdered sugar and vanillin and mix quickly with a mixer.

Pour in the heavy cream gradually, whipping with the mixer into a fluffy mixture.

Bring the milk to a boil (or heat it in the microwave), dissolve the bloomed gelatin in it until smooth, and pour it into the souffle in a thin stream while continuing to whip.

Pour the souffle over the shortbread base, spread evenly, and chill for 3-4 hours until fully set.

For the jelly, soak the gelatin in cold water. Bring the pureed currants with sugar to a boil in a saucepan, remove from heat, add the bloomed gelatin, and stir well. Let cool to warm.

Pour the jelly over the set souffle and leave the cheesecake in the fridge overnight.

In the morning, release the cake from the pan and decorate with figs, grapes, mint, chocolate glaze, and Oreo cookies. Recommended!