Coco-chocolate-cheesecake

A trip to the South Seas please! Delicious and heavenly light. A mix of Raffaelo, Brownie and American Cheesecake.

For the chocolate-base:

1 1/2 cup flour (150g)
2-3 tablespoons cocoa
1/3 cup sugar (70g)
4 tablespoons oil (20ml)
1/2 cup water (120ml)
1/4 cup apple puree (50g)
1 tablespoon cider vinegar
1/2 teaspoon natron
1/2 teaspoon vanilla

Mix flour, cocoa, sugar, vanilla and natron. Stir slightly in oil, water, apple puree and vinegar. If you like it even more chocolatey you may of course add some chocolate sprinkles.
Give the dough into a greased and powdered 6 inch (16 cm) springform pan.

For the coco-cheesecream:

1 pound soya-yoghurt (500g)
1/2 cup margarine (120g)
a pinch salt
1/2 cup + 1 tablespoon sugar (110g)
the paring of half a lemon
1/2 cup coco sprinkles (60g)
1 sachet custard powder
1/2 cup soya-drink (120ml)

Stir the custard powder slowly with a bit of soya-yoghurt. Whip the margarine and sugar until it's creamy, then add the remaining ingredients.
Give this batter on top of the chocolate-base.
Bake the cake at 310°F for about 60 minutes. If you use a larger baking pan, please adjust the baking time accordingly.
The cake will become pretty crispy due to the coco on top.
Let the cake cool down for about an hour before cutting it.