Ingredients
680 g / 24 oz Philadelphia cream cheese
4 ea Egg white
226 g / 8 oz Sugar
150 g / 5.3 oz Maracaibo 65%
906 g / 32 oz Sour cream
4 tsp Sugar
1 ea Vanilla Bean
150 g /5.3 ozMaracaibo Criolait 38%
Graham crackers
Butter, melted

Preparation
Mix the graham crackers with the melted butter and lay out a cake mould of 20cm/7.87 inches, 6cm/2.36 inches high. Mix the cream cheese well, egg white and sugar whip to a meringue. Mix the dissolved Maracaibo 65% under the cream cheese, then fold the meringue carefully under the cream cheese mixture.

Setting
Fill the mixture halfway up in the prepared cake mould, bake for 25-30 minutes at 180°C/350°F. Once the cream cheese mixture is baked, mix the sour cream with the Maracaibo Criolait 38% and the sugar and add this mixture on top and bake again for another 5-10 minutes at 260°C/500°F.

Decoration
Decorate with chocolate decoration.

Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#90071 Vanilla Bean, Madagascar