For 10 persons

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200g digestive biscuits | 50g chocolate >70% cocoa | pinch of salt | 60g melted vegetable margarine | 800g cream cheese | 150g honey + 1 tablespoon | 1 tbsp lemon juice + 1 tsp lemon zest | 1 tsp vanilla-extract | 1 tbsp corn starch | 3 medium eggs + 1 egg white| 500ml sour cream | raspberry chia jam for topping

→ Preheat the oven to 175°C. Grind the biscuits and chocolate fine in a foodprocessor. Mix them with the melted butter and a pinch of salt. Cover a baking tin (∅24cm) with baking paper and spread the biscuits equally on it. Set away in the fridge for 15 minutes. Afterwards, put the baking tin in the middle of the preheated oven for 15 minutes. Take the baking tin out of the oven and let cool down. Lower the heat to 140°C. Beat with a handmixer the cream cheese, honey, lemon juice, vanilla-extract and corn starch creamy. Beat in the eggs, one for one. Coat the biscuit bottom with some egg white. Pour the cheese in the baking tin and bake for 70 minutes. Mix the sour cream with 1 tbsp honey. Take the cheesecake out of the oven. Spread the sour  ream on top of it and bake for another 15 minutes. Take the cake out of the oven and let it cool down for 15 minutes. Using a knife, go around the edge of the baking tin and remove it. Let the cheesecake cool down completely. Serve with this homemade raspberry chia jam (which you find under the basics). Otherwise, cover the cake and set away in the fridge for max. 2 days.