Preparation

Melt the chocolate using a hot water bath. Combine the melted and slightly cool butter with the crushed cookies and half of the dark chocolate. Pour it into the moulds.
Soak the gelatine and set aside for 10 minutes. Mix the quark with the espresso, chocolate and dissolved gelatine. Pour the cheesecake mix into the moulds and refrigerate overnight.
Decorate the mini cheesecakes with the sour cherries in gel 60% Lauretta.