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1
Preheat oven to 180 degrees Celsius.
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2
Crust Preparation:
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3
Place the cookies in a plastic bag and crush with a rolling pin.
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4
In a bowl, add the crumbled cookies and butter and mix.
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5
Line the bottom of a springform pan with parchment paper and cover the bottom with the speculoos/butter mixture.
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6
Press down using a spoon.
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7
Bake for 15 minutes.
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8
Filling Preparation:
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9
In the food processor, mix the eggs and sugars.
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10
Add the vanilla powder.
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11
Melt the chocolate and add to the egg and sugar mixture.
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12
Stir in the yogurt, mascarpone cheese, and cream cheese and mix until smooth.
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13
Pour this mixture on top of the speculoos base.
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14
Bake for 10 minutes at 180 C then lower the oven temperature to 110 C and bake for 2 hours.
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15
Remove from oven and let cool.
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16
Topping Preparation:
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17
Break the dark chocolate in a saucepan and add the cream. Melt the chocolate on low heat.
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18
Once melted, remove from heat and wait until the mixture is lukewarm.
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19
Pour the lukewarm mixture on top the cheesecake. Spread evenly with a spatula or the back of a spoon.
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20
Refrigerate for several hours. Ideally, this should be prepared the day before.
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21
Remove the cheesecake from the refrigerator a few minutes before serving.
