Crush the biscuits until they are breadcrumbs, pour into a bowl, add the powdered sugar, egg yolk and softened margarine and mix well.

Then spread on the bottom of an open mold and press so that the mold is well lined, halfway down the sides.

Put the gelatin to soften in cold water.

Knock the cream until consistent, then follow the condensed milk and cream cheese.

Remove the cold water from the already softened gelatin and add a little boiling water to dissolve.

Place the gelatin dissolved in the previous preparation and pour it into the mold. Refrigerate for 3 hours.

For the frosting, bring to the fire 300 ml of Tribe’s Açaí, with sugar and lemon.

Cover the cheesecake with this delicious pastry before serving.