Yield: 12-16 servings

Prep time: 20 minutes

Level: Medium

Ingredients:

Base:
7 ounces chocolate cookies
2 tablespoons sugar
1 tablespoon cocoa
4 ounces Tnuva Butter, melted
Filling:
5 ounces bittersweet chocolate, chopped
½ cup heavy cream
2 containers Tnuva Quark Creamy Soft Cheese, 5% or 9%
1 cup sour cream
¾ cup sugar
1 teaspoon vanilla flavoring
Dash salt
5 eggs
1 tablespoon cocoa
4 tablespoons cornstarch

Topping:
½ container heavy cream, whipped
2 ounces bittersweet chocolate, grated

Instructions:

1. Preheat oven to 325 °F. Grease a 10” springform pan.
2. For the crust, put the cookies, sugar and cocoa in a food processor and blend until fine. Combine crumb mixture with melted butter and press onto the bottom and up the sides of the springform pan.
3. Bake the base for 8-10 minutes. Remove from oven and let cool. Reduce heat to 300 °F.
4. Put the chocolate and the cream in a microwave or on top of a double boiler and heat until almost melted. Remove from heat and whisk until smooth. Combine the chocolate with the cheeses, sour cream, sugar, vanilla and salt, and mix well. Add the eggs one at a time, and beat after each addition. Fold in the cocoa and cornstarch. Pour the mixture over the baked base.
5. Bake for 60-70 minutes, until the edges of the cake are set, but the center is still soft. Turn off the oven and leave the cake inside until fully cooled. Remove from oven and put in the refrigerator for 4-5 hours.
6. Serve with a dollop of whipped cream and grated chocolate.