Heat the chocolate with the oil until they dissolve, bring to a boil is not necessary. Mix with a mixer with sugar.

Whisk chocolate eggs, then add flour and mix with a mixer for a short time. Thus it turns out very thick batter for brownies.

A baking pan with a diameter of about 23 cm, lubricated with oil, the bottom sprinkle a thin, even layer of cocoa. Spread the brownie dough, distribute it into an even layer.

Whisk cream cheese with sugar, sour cream and vanilla to a smooth consistency in a matter of minutes.

Add the eggs one by one beating for a minute after each.

Melt in a water bath 50 grams of chocolate, mix it with 1/3 of the cheese filling for cheesecake.

The batter for brownie put 10-12 pieces of cookies. I fit less due to the fact that I took the shape of a small diameter. The cookies spread 1/2 cheese filling, level the surface, distributed on top of the chocolate-cheese mass. The other half of the cheese filling mix with remaining crumbled cookies and put the chocolate-cheese layer, even out the surface. Bake in a preheated 160°C oven for about 1 hour in a water bath, i.e. put the form with the cheesecake in the shape of a larger size filled with hot water to 1/3 the height of the cheesecake. After baking the cooled cheesecake to room temperature and refrigerate at least several hours and preferably overnight.

Whisk the cream with the icing sugar and cocoa into a thick, persistent foam. White chocolate puree them with a knife in chips.

Put whipped cream into a pastry bag or a syringe, decorate with the cream on the surface of the cheesecake. Decorate with chocolate shavings.