Persimmon Cheesecake

Ingredients:

• 2 frozen persimmons

• 50 g cookies

• 50 g butter

• 200 g cream cheese

• 2-3 tbsp sour cream

• 3 tbsp powdered sugar

Preparation: Crush the cookies in a blender, add melted butter, and mix well. In a separate bowl, mix the cream cheese, sour cream, and powdered sugar to make the cream. Slice the persimmons and blend them into a puree. In serving glasses, first layer the cookies, then the cream, and then the persimmon puree. Repeat the layers until the glasses are full. Leave in the refrigerator for 1-2 hours before serving.