1. All preparation materials
2. Cover the bottom of the six-inch movable bottom mold with tin foil for use
3. Put the digestive cake into the food processor and break it
4. Melt the butter in water
5. Pour the melted butter into the digestive cake and mix well
6. Then pour it into a mold, compact it with a spatula, and put it in the refrigerator.
7.
8. Boil in water until smooth
9. Pour 140g of animal whipped cream and mix well
10. Add eggs and beat well
11. Add vanilla extract and mix well
12. Strain the cheese paste and pour it into the mold
13. Pour warm water into the baking dish
14. Put it in the lower layer of the oven preheated at 160 degrees for ten minutes in advance
15. Put the mold into the baking tray and bake on the top and bottom for 40 minutes
16. Add 10g of butter to the chocolate and melt it
17. Add 20g of animal whipped cream and mix well
18. Pour the chocolate batter into the baked cheesecake and put it in the refrigerator for one night
Tips:1. When choosing a live bottom mold, tin foil must be placed around to prevent water from entering the cake
2. Break the digestive cake and put butter in the refrigerator to make the bottom of the cake hard.
3. Cream cheese can be boiled and melted or beaten directly with a food processor until smooth
4. The cheese paste filter will be smoother
5. Put the cake in the refrigerator to taste better overnight
