Sorry for the camera I have that takes the picture, not it's suppose to so some photos will be missed.

The words of the author All the ingredients should be at room temperature. Cookies grind into crumbs, add melted butter, stir. We stamp mixture on bottom and sides of the split shape with a diameter of 27 see, I have Put in a preheated 160 degree oven for 10 minutes. Take out and let cool.

Whisk the cheese with sugar until smooth homogeneous mass. Gradually add the cream, eggs and vanilla. Try not to overwhip it a lot - if the mixture is saturated with air bubbles when baking a cheesecake can swell and crack.

Pour cheese mixture into the form. Wrap a double layer of foil, so that it does not numb the liquid, put in another form larger diameter and pour in the last so much water that it came from the middle of the sides of the form with cheesecake. That's the design. Sent in a preheated 160 degree oven for 1 hour and 20 minutes. After this time turn off the oven, unveiled the door and leave for another hour. After that, take out the cheesecake and put in refrigerator at least 4 hours, preferably overnight.

Before serving, draw a knife along the walls of the mold, remove the side and put the cheesecake on a dish. Decorate as desired. For me it is better cocoa.