Preparation

All ingredients should be at room temperature.

Crush the gingerbread biscuits in a mixer, melt the butter, add to the crushed biscuits and mix.

Line the tin with baking paper. Spread 2/3 of the biscuit mixture on the bottom, press down.

Place in an oven preheated to 180°C and bake for 15 minutes. Set aside to cool.

Spread the Lauretta orange 50% filling on the bottom, leaving gaps.

Add cheese, eggs, flour and sugar to the mixer bowl. Mix everything together.

Melt the chocolate in a water bath, add to the cheese mixture, mix thoroughly.

Pour the mixture into the tin. Sprinkle the remaining biscuits on top.

Bake for 60 minutes at 160°C with the top covered and the last 30 minutes uncovered.