A layer cheesecake that has an old favourite combination.
Perfect served with extra strong coffee.
for the base:
250 chocolate cookies
for the cream:
400g cream cheese
200g melted chocolate
3 Tbsp instant coffee
Prepare the base melting the butter in a saucepan. Add the cookies, minced. Put them on the bottom of a 20 cm cake tin. Put it in the fridge.
Prepare the cream whisking cream cheese, ricotta, sugar and eggs. Then add the melted chocolate and the instant coffee.
Pour over the cookie base and bake for about an hour at 160°. Let cool overnight.