The New-York Cheesecake receipe :

Crust 

300g of Reims pink biscuits
30g of beurre fondu

Filling 

678g of philadelphia
207g of white sugar
24g of flour
230g of thick crème fraîche
Vanilla extract
4 eggs
Crushed pink biscuit

Chocolate ganache 

169g of black chocolate
60ml of crème fraîche
Food colouring

Recipe 

Crust 
Preheat oven to 163 degrees. Line a springform pan with parchtment paper in the bottom andgrease the sides. Combine the crust ingredients in a bowl. Press the mixture into the bottom of the pan. Bake the crust 10 minutes, then set aside to cool. Reduce oven to 148 degrees. 

In a large mixer bowl, mix the cream cheese, sugar and flour until well combined. Add the cream and vanille extract, mixing on low speed until well combined. Add the eggs one at a time, beating slowly.

Pour a small amount of batter into the bottom of the crust in an even layer, then add 100g of choped biscuit rose de Reims. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.

Bake for 1 hour and 25 minutes. Let sit few minutes

To finish off the cheesecake

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

Add the chocolate and eventually top the cheesecake with whipped cream and some sprinkles.

Refrigerate until ready to serve.