Curd cake "Zebra"

This is one of the most interesting cakes I have ever seen...

Ingredients

• For the crust:
• 150 g of any shortbread biscuits, crushed into small crumbs
• 2 tbsp. cocoa spoons
• 1/4 cup powdered sugar
• 100 g melted butter.
• For the base:
• 1 kg soft cheese
• 3/4 cup powdered sugar
• 6 eggs
• For white chocolate:
• 200 g white chocolate
• 1/3 cup cream
• 1 st. a spoonful of corn starch
• For dark chocolate:
• 150 g dark chocolate
• 2/3 cup cream
• 1 teaspoon instant coffee

Directions

1. for the cake: 150 g of any shortbread cookie, crushed into small crumbs, 2 tbsp. tablespoons cocoa, 1/4 cup powdered sugar, 100 g melted butter.
2. For the base: 1 kg soft cheese (guina levana), 3/4 cup powdered sugar, 6 eggs.
3. For white chocolate: 200 g white chocolate, 1/3 cup cream, 1 tbsp. a spoonful of cornstarch.
4. For dark chocolate: 150 g dark chocolate, 2/3 cup cream, 1 teaspoon instant coffee.
5. Detachable form with a diameter of 25 cm.
6. Place parchment paper on the bottom of the mold.
7. Cooking cake:
8. Mix cookie crumbs with cocoa, powdered sugar and butter. Press a glass with a flat bottom on the bottom of the form and send it to the freezer.
9. Preparing the cheese mass:
10. Preheat oven to 140 degrees. Place a bowl of hot water on the bottom of the oven. This is necessary to create a moist environment that is optimal for baking a cake.
11. Gently stir, without beating, cheese, sugar and eggs until a homogeneous mass is formed. When I started cracking the eggs, I found two yolks in each. So don't be surprised that there are so many of them :))
12. Cooking chocolate fillers:
13. White chocolate - melt white chocolate and cream in a water bath, mix with half of the cheese mass, add starch and stir well again.
14. Dark chocolate - all the same, melt dark chocolate with cream, then add instant coffee to hot chocolate and mix with the second half of the cheese mass.
15. Now let's start building the cake:
16. Pour the white mixture into the mold so that it completely covers the cake.
17. Next, pour the brown mixture into the middle of the mold and continue in the same order alternately until the liquid runs out.
18. Very important! Pour the mixture very carefully, in a thin stream, otherwise the white will drown in black, and the black in white.
19. Carefully transfer to the oven.
20. Bake 1 hour 15 minutes. The cake should be firmer around the edges and slightly jelly-like in the middle. The cake will harden to the desired consistency as it cools.