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Preheat oven to 180 ° C (gas. 6).

Mix the biscuit. Melt the butter and mix with crumbs cookie.

Use if you have one, to facilitate a springform pan 19 cm diameter demolding. Cut a CD with baking paper and in the bottom of the pan. Spread the crumbs cool on the cookie baking paper by crushing with a shallow pan or bowl main.Réservez.

Meanwhile, whisk the Holy Moret ® with cream, cheese and brown sugar. Add the eggs one by one, then the yellow, corn starch and whisk some more.

Divide the mixture in the center alike. On one side, add the raspberry sauce and mix. Pour., The "cake" with gingerbread and refrigerator for 02.01 clock On the other hand, add the cocoa and mix. Pour over the first layer and smooth with a spatula.

Bake Bake the cheesecake and 45 minutes. Turn off the oven and leave the cake there for 2 hours without opening the oven door. In the refrigerator for 24 hours.

Decorate with fresh raspberries.

Ingredients:

• 180 g Biscuit
• 75g butter
• 220g cream cheese Saint-
• Moret ®
• 120g cream cheese
• 100 g cream
• 75 Brown Sugar
• 3 whole eggs + 1 yellow
• 1 cup of coffee corn starch
• 15 cl of raspberry sauce home
• 3 tablespoons cocoa Van Houten ®

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