Creamy Kinder Riegel Chocolate Cheesecake

1. Preheat the oven to 160°C conventional or 140°C convection. Line a 26cm springform pan with parchment paper. Finely crush the cookies in a freezer bag or food processor. Melt the butter in a saucepan, add the cookie crumbs and mix. Press the mixture into the prepared pan and refrigerate

2. Cut the chocolate bars into coarse pieces. Set aside the pieces from about 2 chocolate bars for garnish

3. Mix the quark with sour cream, sugar, vanilla sugar and cornstarch. Add the eggs and oil. Finally, fold in the chocolate bar pieces. Pour the quark mixture onto the cookie base and smooth the top

4. Bake in the lower third of the preheated oven for about 55 minutes. Then distribute the reserved chocolate bar pieces on the cake surface and bake for another 10 minutes until done

5. Let the cheesecake cool completely on a wire rack and then chill for at least 4 hours, preferably overnight. The cake yields about 12 slices

Tips

1. You can prepare the cheesecake the day before. Cover it with a cake dome and store in the refrigerator. It stays fresh for at least 2 days