Ingredients

For the base:

• 1 pack of Breakfast cocoa biscuits with dark chocolate

• 1/4 cup brown sugar

• 1/2 tbsp cinnamon

• 90 g melted butter

For the cinnamon mixture:

• 1 cup brown sugar

• 1/3 cup all-purpose flour

• 1 tbsp cinnamon

• 80 g melted butter

• 90 g cream cheese

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup yogurt

• 4 eggs

• 1 tsp vanilla extract

For the cream cheese topping:

• 90 g cream cheese

• 1 cup icing sugar

• 1 tsp vanilla extract

• 250 ml heavy cream, whipped

For decoration:

• Ground cinnamon for dusting

Instructions

1. Prepare the base:
   In a blender, crush the biscuits and transfer them to a bowl. Add the brown sugar, cinnamon, and melted butter. Mix until well combined. Press the mixture into a baking tin lined with aluminum foil and bake at 180°C for 15 minutes.

2. Make the cinnamon mixture:
   In a bowl, combine the brown sugar, flour, cinnamon, and melted butter. Mix until smooth.

3. Prepare the cheesecake filling:
   In a large bowl, beat the cream cheese with the brown and granulated sugar until smooth. Add the yogurt and mix again. Gradually add the eggs one at a time and the vanilla extract, mixing well after each addition.

4. Assemble the cheesecake:
   Pour 1/3 of the cream cheese filling over the baked base. Spoon 1/3 of the cinnamon mixture on top. Repeat the layering process two more times.
   Place the tin in a larger baking pan filled with hot water (water bath) and bake at 180°C for 80 minutes. Then refrigerate overnight.

5. Prepare the topping:
   In a bowl, mix the cream cheese with the icing sugar and vanilla extract, then fold in the whipped cream.
   Using a piping bag, decorate the top of the cheesecake in a spiral pattern and dust with cinnamon.

   Ready to serve!