Chocolate-Nut Cheesecake

Ingredients

For the base:

280 g chocolate cookies

4 tbsp walnuts

120 g butter

For the filling:

500 g cottage cheese

2 eggs

3 tbsp sour cream

2 tbsp flour

2 tbsp starch

40 g caramel pudding

3 tbsp powdered sugar

4 tbsp cocoa powder

1 tbsp cognac

3 tbsp sugar

50 g almonds

Prepare the base: break the cookies into small pieces, place them in a bag, and crush them with a rolling pin. Melt the butter and add it to the cookies along with the nut shavings. Mix until a doughy mass forms. Place the base in a greased springform pan, pressing it firmly first with a spoon, then using your hands.

Filling: Beat the soft cottage cheese with the eggs. Add the sugar, powdered sugar, cocoa, pudding powder, starch, and flour, and mix well. Grind the almonds in a coffee grinder until they become flour and add to the curd mixture. Add the sour cream.

Preheat the oven to 180°C. Pour the mixture into the pan with the base, having greased the sides of the pan with butter.

Prepare a water bath; wrap the pan with the pie crust two or three times with foil to prevent water from getting in. Place this pan inside a larger pan, which has been pre-filled with boiling water. The water should come halfway up the pan with the cheesecake. Bake in the oven for an hour and a half, reducing the temperature to ~160°C.

 Remove the finished cheesecake and let it cool. Do not remove it from the pan. Place the topping on top. Refrigerate overnight. Then remove it from the pan, being careful not to damage the sides.

Enjoy!