About 28 pieces
For the pastry base:
400 g Brownie Cookies (rectangular chocolate cookies)

For the topping:
200 g white chocolate
* 500g cream cheese soft (5% fat)
* 125 g sour cream
* 50 g sugar
* grated rind of ½ organic lemon (untreated, unwaxed)
* 1 tablespoon lemon juice (from half a lemon)
* 2 eggs (size M)
* 1 egg yolk (size M)

For the ganache:
200 g dark chocolate, or chocolate (min. 55% cocoa content)
* 75 g fresh cream

Method:
preheat the oven. Top and bottom heat: about 160 ° C, hot air: about 140 ° C.

for the bottom of a baking frame size of 20 × 28 cm on a baking sheet (covered with parchment paper) position. The cookies spread out into the back part, that a bottom is formed.

break for the topping chocolate into small pieces, melted in a small saucepan over low heat in a hot water bath while stirring. Remove the pan from the bath.

cream cheese with sour cream, sugar, lemon zest, juice, mix eggs and yolks in a mixing bowl. Add the melted chocolate and mix well. The chocolate cream cheese mass to give the cookies in the oven frame and smooth out. The baking tray in the preheated oven slide. The cheesecake for about 45 minutes .

place the baking sheet to a wire rack. Cool the cake for about 30 minutes set, then into the refrigerator and allow to cool. The back frame and remove.

chop chocolate ganache for the chocolate into small pieces, or break into small pieces. With creme fraiche in a small saucepan melt in hot water over low heat while stirring. Remove the pan from the bath. The chocolate mixture, stir well again and spread on the cheesecake. Move freely with a tablespoon of a sample of the chocolate mass. The cheesecake again about 30 minutes in the refrigerator.

The mitgebackene baking sheet and remove it. The cheesecake cut into small rectangles.

Triple Chocolate Cheesecake