- 210g of cookies of your choice (digestive for example)
- 20g of unsweetened cocoa
- 20g of sugar
- 100g of melted semi-salted butter
- 900g of warm cream cheese (I used Philadelphia)
- 200g of sugar
- 35g of flour
- 2 eggs
- 1 yellow
- 235g soured cream or heavy cream
- 90g of milk chocolate
- 90g of dark chocolate
Add the 100g of melted butter and mix well.
Pour into a 23cm springform pan. I place a piece of parchment paper in the bottom of the pan.
Spread evenly with a spoon.
You can replace the cream cheese with half Saint Môret and half mascarpone. But today, Philadelphia cream cheese can be found almost everywhere.
Mix for a few seconds, without insisting.
Pour in the sour cream, which you can replace with heavy whole cream.
Melt the chocolates in two different containers.
Put 400g of mixture in one and 400g in the other and mix thoroughly.
With a chopstick, gently mix to obtain beautiful marbling.