2. Make the bottom part of the cake first: melt the butter into liquid in water, put the digestive biscuits into a fresh-keeping bag, roll it into fine powder with a rolling pin, add the biscuit crumbs, stir it evenly with a scraper, pour the mixed biscuit crumbs into a 6-inch round cake mold, compact it with a scraper, and put it in the refrigerator for more than half an hour.
3. Then making cheese: cut the cream cheese into small pieces and put it in a container, stir it with warm water until it is fine, then add fine sugar and stir it evenly, and add 50 grams of milk and stir it evenly in one direction; Add another 50 grams of milk and continue to stir well. Add gelatin tablets that have been soaked in cold water and stir with an egg beater until the gelatin tablets melt.
4. At this time, the cheese paste is still separated by hot water. If the water is cold, add some hot water to melt the gelatin slices, cut the cherry in half, remove the core, put the half into the cheese paste and stir well.
5. Take out the cake mold, pour the mixed cheese paste into the cake mold, tap the mold a few times, shake out the big bubbles inside, circle the remaining pitted cherries and put them on the cheese paste.
6. put it in the refrigerator for one and a half hours, then take it out and demould it. The surface is extruded into six small flowers with a mixture of softened cream cheese and powdered sugar, and each small flower is decorated with a complete big cherry.