Double layer cocoa cheesecake

Overview

Double-layered texture, an unforgettable taste...

Liquefied butter (can be heated over water to liquefy, or microwaved for one minute)
Heat the cocoa powder and Oreo powder directly into the butter and stir evenly
Pour the Oreo butter mixture into a 6-inch round mold, press it with a spoon to fill the bottom and sides. The cake base is ready. Place it directly in the freezer to freeze...
Soften the cream cheese before, then separate the water, add fine sugar and mix well
Add cocoa powder and mix well
Add eggs and mix well
Add lemon juice and mix well
Finally, add the light cream directly and mix well
Pour into the mold and shake a few times
Preheat the oven in advance, use the water bath method, set the upper and lower heat to 160 degrees, and bake on the middle shelf for 50 minutes
Whip the light cream and sugar until 6 portions
Add plain yogurt and mix well
After the cheesecake is baked, let it cool and refrigerate for 1 hour, then add the yogurt and whipped cream mixture
Use a spoon to gently lift and shape
Decorate the surface with chocolate chips and mint leaves and refrigerate for more than 2 hours to set
The finished product is beautiful!
Two different levels of taste
Have a piece of afternoon tea, great!