Grind biscuits powder and add the cocoa. Stir and add the melted butter. Mix well. Cover baking dish with 18-20 cm diameter nylon foil and pour biscuit mix. Press using a spoon to give a base. Leave in the refrigerator for 30 minutes. During this time, put the fruit with 2 tbsp sugar in a small saucepan on the stove to boil for 5 minutes. Beat with a mixer cream the feta cheese with powdered sugar. Beat well and cream. Soak gelatin in 2-3 tbsp water to swell, then heat for a while to melt completely taking care not to boil. Add it to the cream the feta cheese. Mix cream the feta cheese and cream and pour over the cooled biscuit base. Leave in the refrigerator for about one hour. Once hardened carefully remove with the help of the plastic from the tray and put it in a tray for serving. Strain the fruit of taking the juice. Cover the cheesecake with fruit already cold. Leave for a further 15 minutes in the refrigerator. * For faster receipt of cheesecake I cut time putting it in the freezer for a short time in the refrigerator instead. Furthermore, with the rest of the juice I melted a little gelatin and jelly made to cover the fruit and put it in a little ice trays joy of children.