How to make
All of the cheesecake ingredients should be at room temperature.
Using a blender, grind the biscuits into fine crumbs. Add the melted butter and a pinch of cinnamon to them (optional).
In a cake tin with detachable walls and a bottom (ring) with a diameter of 9.5″ (24 cm), spread out the biscuit mixture.
With the help of a spoon, press it down to form the base for the cheesecake. A dense, well-pressed layer should be obtained. Place the cake tin in the freezer while you prepare the mixture for the cheesecake.
Beat the cream cheese with the sugar. It is best to try the cheese itself before use or to use an already proven brand, because some types of cream cheese on the market have too much added salt and this negatively affects the taste.
Add the eggs and beat again. Finally, add the vanilla and sour cream and mix again, until a homogeneous mixture is obtained.
Melt the chocolate in a water bath. It is very important, that it has slightly cooled, so that the mixture for the cheesecake doesn't lump up. Add a little of the mixture to the chocolate and stir, until everything is well mixed.
Pour the white mixture over the biscuit base. Just in case, you can wrap the mold with aluminum foil. With a spoon, put the chocolate mixture on the white one and mix it slightly, until interesting patterns are obtained.
Bake in a preheated oven at 340°F (170°C) for about 40 minutes.
The pastry aquires a light brownish crust on top.
It is best to cool it gradually and this is best done by leaving it in a switched off oven with an open door. Then cool it for several hours in the refrigerator.
The Colorful Cheesecake is ready.
