Chocolate polka dot cheesecake with cocoa crust

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1. In a small bowl, mix the crushed cookies, powdered sugar, cocoa powder, and melted butter. Spread the mixture over the bottom of the prepared baking pan.

   In another bowl, mix the cream cheese with the sugar, then add the eggs, vanilla extract, and sour cream.

2. Divide the cream cheese filling in half and spread one half over the cookie crust in the pan.

   Melt the chocolate and stir it into the reserved half of the filling.

3. Use a small mold or a plastic bag to shape the chocolate mixture into balls, and distribute them evenly throughout the pan. The cheesecake is now ready to bake.

4. Bake the cheesecake in an oven preheated to 180 °C (350 °F) for 1 hour. Turn off the oven and leave the cheesecake inside for another hour.

   Finally, refrigerate for 24 hours before serving.

   

Tip: After adding the eggs, mix the cream cheese filling slowly, just until combined. Air whipped into the filling could cause the surface to crack during baking.

This recipe was translated from the Slovak original: Bodkovaný cheesecake s čokoládou na kakaovom korpuse