Cheesecake with cookie base

Ingredients for 1 servings:

• 100 g chocolate
• 200 g butter, soft
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 300 g flour
• 1 tsp, heaped baking powder
• some butter, softened for the mold
• some flour for processing
• 2 eggs
• 125 g sugar
• 400 g double cream cheese
• 200 g sour cream
• 2 tbsp cornstarch
• 30 g dark chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Grease a 24 x 24 cm square or 26 cm round springform pan with a little softened butter. For the cookie dough, chop 100 g of chocolate. Melt 50 g of this in a hot water bath. Cream together 200 g butter, 175 g sugar, vanilla sugar, and a pinch of salt until creamy. Stir in 1 egg. Mix the flour and baking powder. Stir into the butter mixture. Stir 50 g of the chopped chocolate into the batter. Take about 1/4 of the batter, shape it into small pieces, cover, and refrigerate. Stir the melted chocolate into the remaining batter. Press the batter into the pan to form a base, forming a rim around the sides. This is best done with floured hands. Refrigerate for about 30 minutes. In the meantime, for the cheese mixture, separate 2 eggs. Beat the egg whites until stiff peaks form, gradually adding 50 g of sugar. Mix the cream cheese, sour cream, egg yolks, cornstarch, and 75g of sugar until smooth. Carefully fold in the egg whites. Preheat the oven to 175°C (350°F) for an electric oven or 150°C (300°F) for a fan oven. Spread half of the cheese mixture onto the previously chilled base. Spread the cookie dough pieces on top and sprinkle the remaining cheese mixture on top. Bake in the hot oven on the lowest rack for 30-35 minutes. Chop 30g of chocolate. Spread this over the cake after baking. Let the cake cool in the switched-off oven with the door slightly ajar for 20-30 minutes. Remove from the oven and let cool completely. Approx. 380 kcal per serving.