FOR THE PASTRY BASE:
2 packs of biscuits
125 g butter
4 tbsp sugar
2 tbsp cocoa
FOR THE CREAM:
1 kg curd
200 ml cream
1 tsp sugar
5 eggs
2 sachet bags of vanilla
FOR THE GLAZE:
Jam by choice
Melt the butter in a water bath. Add it to the crumbled biscuits, sugar and cocoa and stir. Cover the bottom of the baking dish with the mixture and leave it in the fridge to harden. In the meantime whip the eggs, sugar, cream and vanilla in a bowl. Add the curd and puree. Pour everything on the biscuit base and fan-bake for 1 hour at 160°C. In the end, spread liberally the cheesecake with jam at your choice (e.g. strawberry or peach jam), optionally you can add some seasonal fresh fruit.
Cool before serving.