Chocolate Cheesecake

Preheat your oven to 160°C. In a mixing bowl, crush the chocolate biscuits into fine crumbs. Combine with melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottom of a springform pan to create the crust.

In another mixing bowl, beat the softened cream cheese with mascarpone until smooth. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, beating well after each addition. Next, mix in Dr. Oetker Pudding Suprême Chocolate, heavy cream, and Dr. Oetker Vanilla Extract until the mixture is smooth and creamy. Fold in the melded chocolate.

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.

Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight before serving. This allows the flavors to meld and the texture to set perfectly. Serve chilled, and enjoy your decadent chocolate cheesecake!