Zebra Cheesecake

Ingredients:

Cake

• 1 package (250 g) of chocolate wafer cookies
• 1/4 cup sugar
• 110 g unsalted butter, melted
• Special equipment: springform baking dish with a diameter of 25 cm, 2 ladles with a volume of 120 ml.

Filling

• 3 x 12 oz containers whipped cream cheese, room temperature
• 1 and 1/4 cups sugar
• 1 can (450 g) sour cream, room temperature
• 1 cup heavy cream
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1.5 cups extra-dark cocoa powder

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. Cake:
   
   Place the cookies and sugar in a food processor and pulse until fine crumbs form. Drizzle with butter and pulse until the crumbs are completely coated.
3. Spread the mixture into a 25cm springform pan and press firmly into the bottom. Bake until set, 15-18 minutes. Cool completely on a wire rack, about 30 minutes.
4. Wrap the bottom and sides of the pan with a large piece of foil and place the pan in a large roasting pan.
5. Filling:
   
   In a large bowl, beat the cream cheese and sugar with a mixer on medium speed for 1 minute. Add the sour cream and beat until smooth. Add the heavy cream and beat until smooth.
6. Using a spatula, manually fold in the eggs one at a time until fully incorporated. Stir in the vanilla extract. Be careful not to overbeat the filling, otherwise the cheesecake will turn into a soufflé.!
7. Place 5 cups of the filling in a large bowl and add 1/4 cup of water. Stir until smooth and set aside.
8. Add cocoa powder and 1 cup water to the bowl with the remaining filling. Mix with a mixer on low speed until smooth, about 1 minute.
9. Using a 120 ml (1/4 cup) ladle, pour a small amount of chocolate filling into the center of the cake. Using a second, similar ladle, pour white filling into the center of the chocolate filling on the cake. The filling will spread and as you add alternating portions, they will spread out to form concentric circles..
10. Add a ladle of chocolate filling to the center of the white filling. Continue alternating fillings until there's nothing left in the bowls. Add enough hot water to a large roasting pan to come halfway up the cheesecake pan.
11. Bake until the cheesecake is set around the edges but still slightly jiggly in the center, about 1 hour and 20 minutes. Turn off the oven and leave the cheesecake inside for 1 hour.
12. Transfer the cheesecake from the broiler to a wire rack. Run a knife around the edge of the cheesecake and let it cool to room temperature, about 2 hours. Cover and refrigerate for at least 8 hours and up to 12 hours.
13. Run a knife around the edge of the cheesecake again, then open the pan to release the ring. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.