Materials:

Chocolate crust: low-gluten flour 1 10g, cocoa powder 8g, butter 70g, fine sugar 50g, salt 2g, baking powder 2g, and small eggs 1 piece.

Cheesecake: 335g cream cheese, 50g fine sugar, 60g whipped cream, egg 1 piece, corn starch 10g, vanilla extract.

Steps:

1. Cut the butter into small pieces in advance and refrigerate. Stir low-gluten flour, cocoa powder, sugar, salt and baking powder evenly, then add frozen butter particles, rub all dry powder into pieces by hand (desertification), and finally add a small egg and stir evenly. Don't rub too much. Wrap in plastic wrap and refrigerate for later use.

2. Take out the cream cheese to soften, add sugar and stir well, then add eggs and vanilla extract and stir well, then add whipped cream and corn starch and stir well.

The 3.6-inch Qifeng mold is padded with oil paper, and half of the crispy dough is laid at the bottom. Pour the cheese paste into the mold, knead the remaining crispy dough into irregular slices and put them on the surface.

4. Bake in a preheating oven 180 degrees for 35 minutes.

5. Refrigerate for one night, then take out the mold and refrigerate for at least 4 hours.