Kinder Chocolate Bar Cheesecake with Cookie Crust

1. Preheat oven to 160°C conventional (140°C fan)

2. Line a 26cm springform pan with parchment paper

3. Finely crush cookies in a freezer bag or food processor

4. Melt butter in a pot and mix with cookie crumbs

5. Press the mixture into the prepared pan and chill

6. Cut chocolate bars into coarse pieces

7. Set aside pieces from about 2 chocolate bars for garnish

8. Mix quark with sour cream, sugar, vanilla sugar, and cornstarch

9. Add eggs and oil to the quark mixture

10. Fold in the chocolate bar pieces

11. Pour the quark mixture onto the cookie base and smooth the top

12. Bake in the lower third of the oven for 55 minutes

13. Distribute the set-aside chocolate pieces on the cake surface

14. Bake for another 10 minutes

15. Let the cheesecake cool completely on a wire rack

16. Chill for at least 4 hours, preferably overnight

Tips

1. Prepare the cheesecake a day ahead. Cover with a cake dome and refrigerate. Stays fresh for at least 2 days