First, prepare everything you need for baking, weigh all products

Prepare razumnoy a round shape with a diameter of 26 cm (I have 28, was lower than it should be). for this you need to put on the bottom of the parchment. the paper and the top to take razumnoy form, the remaining paper to cut

Now prepare the base for the cake. grind cookies in blindne (I love to make coarse crumbs) and fill it with melted butter. mix well and tightly lay at the bottom of the form on top of paper. place the mold in the freezer (for better adhesion)

Now is the time to prepare your oven. heat it up to 140 gr. and at the bottom put a bowl of water (so in the oven all the time was the humidity)-this will keep your cake from drying out. Now prepare the cheese mass. in a bowl put the sugar and liquid the curd and mix well with a whisk (do not beat).

Now add eggs and stir well (do not whisk!) again

Here's a curd turned out

Now prepare the white ground (white chocolate). for this you need to heat 80ml of the cream and pour into the bowl with white chocolate. stir well.

Prepare dark mass (dark chocolate). this heated 160 ml of cream, add 1 tsp instant coffee and pour into a bowl with bitter chocolate. stir well.

Now, what we've got at the moment.

Now divide the cheese in half (part white, part dark) and knead well. then separately in a bowl with starch, add a little of the white mass, stir so that all the lumps are gone, and returned back. that's what happened before filling in the form

Get the form from the freezer and begin to rotate the dough, infusing the exact mid, slow. this is best done with 2 identical bowls, then the ring will be smooth

Continue to alternately pour the batter exactly inside.

So pour slowly until all the batter from both bowls. before you put in the oven, it looks approximately so

Bake at a temperature of 130-140 Gy. around 70 minutes. this is for those who have a form in diameter 26. I have a form of 28 cm, so I baked it for approx. an hour. after the time has passed, open the oven and let cool the cake in it. after that, take out the cake from the oven, cover with a lid and put in the fridge for 12 hours, ideally 24, but who will survive? ... after a long wait... remove from refrigerator and, after the circumference of the whole cake, open form. remove the ring mould is better, as if pressing the cake from the bottom up (so the crumbs from the cake did not get top). now slice is also a kind of science (at the time it was for me), so for those who don't know-the cakes of soft cheese, and out of the ordinary, too, love to crumble when cutting. to avoid this, the knife you cut, every incision mookaite in hot water. I put a jug of hot water, take a large knife and went. water does not let the cheese stick to the knife and to form an "incomprehensible mass"when cutting. ALL!