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1
Heat oven to 350 degrees F. Grease 9-inch spring form pan.
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2
In a bowl, sift together flour, salt and baking powder. Add yogurt; mix until well combined.
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3
In a separate bowl, using an electric mixer, beat butter, 1 cup sugar and vanilla until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in flour mixture a little at a time; beat until well combined.
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4
In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
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5
Place 1/2 cup cocoa in a separate bowl. Pour boiling water over cocoa and whisk until all lumps are dissolved. Add bittersweet chocolate to cocoa and stir until melted. Gently fold chocolate mixture into batter.
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6
Pour cake batter into pan. Batter should be about 1 inch high. Bake 25 minuets or until a toothpick inserted comes out clean. Remove and cool completely on wire rack.
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7
Clean pan and return cooled cake to pan top side down. Line the inside edges of pan with a long strip of parchment paper that extends 2 inches above rim. Make sure parchment sleeve is tight against cake edge so cheesecake filling doesn't run down side. Tape parchment to secure. Transfer pan to freezer while preparing filling.
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8
Puree cherry tomatoes, 2/3 cup sugar and lemon juice in food processor until smooth; set aside. In a bowl, beat cream cheese until smooth. Mix in marshmallow fluff. In separate bowl, whip 3/4 cup heavy cream until stiff peaks form; stir into cream cheese mixture. Gently fold in cherry tomato puree.
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9
Remove cake from freezer and pour filling over top. Return to freezer for overnight (or at least 8 hours).
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10
Several hours before serving, whip 1 1/2 cups heavy cream, 2 tablespoons cocoa powder and 2 tablespoons sugar to soften peaks. Dollop on top of cake. Freeze again. Allow cake to sit at room temperature for 15 minutes before using a hot knife to slice and serve. Garnish top with halved cherry tomatoes dusted in sugar.
