Crush tea biscuits, add the butter and mix with hands. Spread the paste on the bottom of a baking dish with tail lift (28 cm diameter), applying pressure. Stow form in the refrigerator to set. Meanwhile, prepare the cream - whip cream, just as you begin to thicken slightly. In another deeper bowl, beat (with mixer) smooth cream the cottage cheese and sugar. Add cream, stirring as you go, finally pour spoon tablespoons of sour cream. Cream becomes fluffy but not too tight, time and gelatin. Dissolve it with a little water, heat briefly in the microwave or in a water bath and pour a trickle in the cream. Mix well. Broken pieces of Oreo cookies and washed raspberries (whole), add to the bowl with the cream and stir slightly as to mix everything. already completed, pour the cream over the biscuit base, smooth well and store in the refrigerator to set. I left it overnight, but I think a few hours will suffice. For the icing on the broken pieces of chocolate and the butter (cut into pieces too) melt in a water bath or in a microwave oven, as careful not to overheat the chocolate. Finished glaze leave for 5 minutes to cool down and pour over cake. Stow for an hour in the fridge before serving. Cut the cake with a warm knife, will serve as the perfect pieces. For jam put the cleaned and washed raspberries to boil with the sugar for 7-8 minutes in a container without a lid. Remove the container from the heat and allow to cool completely.