Michałki Delight Cheesecake

Instructions

1. Ensure all cheesecake ingredients are at room temperature.
2. Crush the butter cookies into fine crumbs and mix them with melted butter.
3. Press the mixture onto the bottom of a 25 cm springform pan and chill in the fridge.
4. Heat the heavy cream until hot, then add broken white chocolate and Michałki candies, stirring until melted. Let it cool.
5. In a separate bowl, beat together cottage cheese, mascarpone, granulated sugar, and vanilla sugar until smooth.
6. While mixing continuously, add eggs one at a time.
7. Stir in all-purpose flour and potato starch until well combined.
8. Fold in the cooled cream mixture with melted chocolate and candies until smooth.
9. Preheat the oven to 180°C. Place a dish with boiling water on the bottom rack.
10. Put the cheesecake on the middle rack and bake for 15 minutes.
11. Reduce the temperature to 120°C and bake for another 1.5 hours.
12. After baking, leave the oven door slightly ajar and let the cheesecake cool inside for 1 hour.
13. Once cooled, prepare the topping by finely chopping the peanuts.
14. Melt the white chocolate with heavy cream, then add the chopped peanuts.
15. Pour the mixture over the cheesecake and decorate with chopped Michałki candies.
16. Chill the cheesecake in the fridge overnight before serving.