Grease a springform pan. Chop the chocolate and melt it in a hot water bath, allow to cool.

Knead 250 grams of flour, cocoa, 50 grams of sugar, 1 pinch of salt, 1 egg, 125 grams of butter in pieces under the cooled chocolate. Cover and chill the dough for approx. 30 minutes.

Roll out the dough and place in the mold, pressing up 2-3 cm at the edge. Chill again.

Mix 100 grams of butter and 125 grams of sugar until creamy. Stir in the quark, cream and pudding powder. Brush into the mold.

Bake in a preheated oven to 150 C. for about 1 1/4 hours. Allow to cool in the mold.

In the meantime, pour out the morello cherries and collect the juice. Prepare the red icing according to the instructions on the packet. Add morels and jam and distribute on the cooled cheesecake.