No-Bake Halloween Cheesecake with Eyes

Ingredients:

• 1 package 250 gr. chocolate wafer cookies
• 1/4 cup + 2 tablespoons granulated sugar
• 8 tablespoons unsalted butter, melted
• 4 packets of gelatin powder, 7 grams each (unflavored)
• 450 g cream cheese, room temperature
• 1 cup icing sugar, sifted
• 0.5 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp vanilla extract
• 1.5 cups white cranberry juice or any clear juice without pulp, such as apple or grape
• 2.5 cups chilled sweet white wine, such as Riesling
• 1 cup blueberries or bilberries (about 16 berries)
• 1 can (560 g) of canned lychees
• Red gel food coloring, for lychee

Preparation:

1. Evenly spray the inside of a 9-inch (22 cm) springform pan at least 2.5 inches (6 cm) deep with cooking spray.
2. In a food processor, combine the chocolate wafer cookies, 2 tablespoons granulated sugar, and 1/4 teaspoon salt and pulse until the cookies are finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Be careful not to overmix, or it will turn into a paste. Spread the mixture in the bottom of the prepared pan and press it evenly. Freeze while you prepare the cheesecake.
3. In a small microwave-safe bowl, combine 1 packet of gelatin with 2 tablespoons water and set aside to soften, about 5 minutes.
4. In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl. Add the powdered sugar, sour cream, lemon juice, vanilla, and a pinch of salt and beat on medium-high speed until smooth, about 1 minute.
5. Microwave the gelatin in the water, stirring as needed, until dissolved, about 30 seconds. Add the liquid to the cream cheese mixture and beat on medium-high speed until combined, about 30 seconds.
6. Pour the cheese mixture into the cake pan and smooth the surface. Tap the pan several times on the countertop to release any air bubbles. Cover with plastic wrap and refrigerate for 2 hours.
7. After the cheesecake has set, prepare the white wine jelly. Pour the white cranberry juice into a medium saucepan and add the remaining 3 packets of gelatin. Let it sit until the gelatin softens, 2-3 minutes.
8. Add the remaining 1/4 cup sugar and heat over low heat, stirring occasionally, just until the gelatin and sugar dissolve, 1-2 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the white wine. Use a spoon to scrape up any bubbles that rise to the surface. Cool, stirring every 10 minutes, until the jelly begins to set and has the consistency of runny fruit jelly, 30-45 minutes.
9. Meanwhile, carefully insert a blueberry into the cavity of each lychee. Press the "eyeballs" firmly onto the surface of the cheesecake, arranging them in a spiral. Dip a toothpick in red food coloring and draw lines on the lychee to resemble capillaries in the eyes.
10. Carefully pour the wine mixture evenly over the fruit to create a 0.5 cm thick layer of jelly. Refrigerate until set, about 10 minutes. Then pour the remaining jelly over the top and refrigerate until completely set, at least 4 hours or overnight.
11. Using an offset spatula, gently loosen the edges of the cheesecake from the sides of the pan, then open the lid and remove the outer ring. Slice the cheesecake and serve immediately.