Directions

1. To prepare the Cheesecake: Combine graham cracker crumbs with sugar, add melted butter, and mix well. Press the mixture evenly into the bottom of a springform cheesecake pan. Bake at 200°C for 5 minutes, then let it cool.
2. Break the red velvet cake into medium-sized pieces, place them in a mixing bowl, and pour raspberry syrup over the top. Mix thoroughly to ensure the cake absorbs the syrup.
3. In a food processor, blend Cottage Cheese until smooth, then add yogurt, egg, sugar, and vanilla, pulsing until smooth. Fold this mixture into the raspberry cake in the mixing bowl.
4. Transfer the cheese mixture to the pan and bake in a water bath at 160°C for approximately 30 minutes until set but slightly jiggly. Let it cool in the fridge for at least an hour.
5. For the Chocolate Glaze: Melt butter and cocoa in a saucepan, stir in sugar until dissolved, then gradually add hot water until the glaze reaches the desired consistency.
6. Pour the glaze over the chilled cheesecake in the springform pan and refrigerate until set. Before removing the springform mould, use a hot knife to cut around the edge to prevent cracking.
7. For the Plated Dessert: Carefully remove the cheesecake from the mould, ensuring to cut away the chocolate as instructed earlier. Slice it into wedges, typically making 10 pieces per cake.
8. To serve, you can place red velvet cake pieces on top and dust with icing sugar.
9. As an additional serving suggestion, consider decorating the plate with raspberry coulis before positioning the cheesecake slice. Add a dollop of Chantilly cream on top and garnish with mint leaves and fresh raspberries as needed.