Yield: 12 servings

Prep Time: 40 minutes

Level: Medium

Ingredients:

Base:
4 ½ ounces chocolate cookies, crushed
3.5 ounces dark chocolate
2 ounces butter
2 heaping tablespoons coconut
2 ounces Viennese crunch

Cheese Filling:
2 8-ounce cartons heavy cream
2 containers Tnuva Quark Creamy Soft Cheese 5%
1/3 cup sugar
1 teaspoon vanilla extract
2 teaspoons gelatin
½ cup milk
2 ounces white chocolate
2 ounces vanilla halva
Chocolate balls for garnish

Instructions:

1. Combine the cookies, coconut and Viennese crunch. In a separate bowl, melt the chocolate with the butter. Add the melted chocolate to the dry ingredients and mix well. Press into a 10” spring form pan and freeze.
2. Beat the heavy cream. In a separate bowl combine the Tnuva Quark cheese with the sugar and vanilla.
3. Dissolve the gelatin into the milk in a glass. Wait 10 minutes and then, put in the microwave until boiling. When cool, add to the cheese mixture. Mix well. Fold the whipped cream into the cheese mixture until incorporated. Remove the crust from the freezer and pour half of the cheese mixture on top.
4. Grate the chocolate and the halva. Set aside some of the grated chocolate for decorating the top of the cake. Sprinkle the rest of the chocolate and halva onto the cheese mixture, and then top with the rest of the cheese.
5. Decorate with chocolate balls. Refrigerate for several hours before serving.