Momo Cheesecake

Ingredients
300g Butter cookies, finely crumbled
110g Melted butter
600g Cream cheese
520g Quark cheese or any low-fat, soft white cheese
300g Sugar
1 Tablespoon vanilla essence
6 Eggs
400g Sour cream
Some Raspberries
Some Sprig of mint
Icing sugar

Instructions
1. Preheat the oven and set the oven to 150ºC.
2. Add the melted butter to the crumbled cookies and mix thoroughly.
3. Pour the mixture into the baking ring and use your hands to press it all down evenly. Place it into the fridge for between 5-10 minutes to stiffen.
4. Put the cream cheese into a mixing bowl. Follow with the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended.
5. Add an egg to the mixture and stir it in thoroughly. Repeat for each of the other eggs in turn.
6. Put the sour cream into the bowl and stir it in thoroughly, but again, take care not to beat the mixture so as not to whisk in air, and make it too light in texture.
7. Pour the mixture slowly and evenly into the baking ring. It is now ready to go in the oven (Preheated eariler).
8. Place it into the lower part of the oven and let it bake for approximately 1 hour 15 minutes.
9. Watch to see if the cheesecake is ready it should be cooked but have a slightly wobbly consistency. Take it out, let it cool down and place in the fridge to set, for a minimum of 4 hours before taking it out.
10. Slide a knife all around the edgeof the cheesecake to free it from the sides. Release the spring of the baking ring and take it off.
11. Dust the cake with some icing sugar and slice it into portions. Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint.