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Preheat oven to 150 ° C

Cut the cake into pieces and grind them into crumbs with a food processor.
Mix with the melted butter and turn the mixture into the bottom of a mold of 23 cm diameter.

Spread with the back of a large spoon, loosely, so that the edges slightly. Cool and refrigerate.

Boil the cream in a saucepan over low heat. Take the saucepan off the heat and add the chopped chocolate. Stir until all chocolate is melted and set aside.

In a bowl, mix the cream cheese to soften well. Add sugar and mix. Add the lightly beaten eggs and mix. Add the chocolate / cream mixture and mix. Pour this mixture into the mold.

Place the pan in a larger pan filled with water so that the water comes halfway up and bake for about 1 hour. The cream should be set but still slightly wobbly in the center. Turn off the oven, remove the mold from its water bath and let stand for 2.1 hours, the cheese cake in the oven.

Take it out and let it cool. Cool and refrigerate at least half a day before serving.

Ingredients:

• 250g Spekulatius
• 125g melted organic butter
• 20 cl cream
• 200g dark chocolate
• 600g cream cheese Saint-
• Moret ®
• 125 g cane sugar blond
• 4 organic eggs

Total time: Preparation + cooking time: 75 min
Yield: 8 people