Double Cheese Cheesecake

Oreo cookies (or digestive biscuits) are crushed with a stick (or blended with a food processor); make the sour cream ahead of time and refrigerate: mix 100 grams of heavy cream with 15 grams of lemon juice. No need to weigh, just take 100 grams when using.

Put 40 grams of butter in the microwave to thaw for a little over 2 minutes until it becomes liquid (or thaw it in hot water).

Add butter to the crushed cookies and mix well.

Place the mold, press flat and tight, cover with plastic wrap, and put in the refrigerator to chill.

Cut 250g of cheese into pieces, add sugar, and stir with a whisk over hot water (induction cooker 400W). Remove and use the residual heat to continue stirring until smooth, without lumps, and relatively soft.

After cooling, add the eggs in two batches, first beat the eggs, then mix evenly.

Add the sour cream in 2-3 parts, beat until broken up, then mix well (preheat the oven and place a pan of cold water).

Add 10 grams of cornstarch and mix well.

Pour into a mold with crushed cookies, and use a spatula to stir the bubbles on the surface (at this time, you can squeeze some chocolate sauce on the surface).

Bake for 70 minutes. If using a springform pan, place it in the middle (second to last), with the baking tray in the last position, for a water bath. After baking, run a knife around the edge to release the pan.