Salty Salmon Cheesecake

We start by creating the base of our cheesecake by chopping the crackers to reduce them to dust and melting the butter, at this point incorporate the butter to the crackers and we mix well the mixture. Help with Coppapasta that we will use as stencils for our savory cakes, and with a spoon distibuiamo well the mixture on the bottom making sure that it is well compact, smooth and homogeneous. Put in the fridge and dedicate to the cream. In a boule, we work with a whip the cheeses until they are well amalgamated with each other, we mince with a knife the salmon keeping aside four strips that we servirnno for the decoration, and add to the cheeses. We grind the chives and add this too. Amalgamiamo all right. As soon as we are satisfied with the consistency of the cream, we will emerge from the fridge our bases and fill the coppapasta up to the edge. So we put everything in the fridge for a couple of hours and remember to remove the Coppapasta before serving.