And to please all the people curious about my Penny Knock Knock Cheesecake, here is the recipe.
1-1/4 cups Graham crumbs or 1 pack of kruimelbodem mix (for the Dutch readers) 1/4 cup butter, melted
3 pkg. (250 g each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
Heat oven to 350°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Tempering the chocolate for writing… is another story.