1Preheat oven to 180 degrees Celsius.
3Place the cookies in a plastic bag and crush with a rolling pin.
4In a bowl, add the crumbled cookies and butter and mix.
5Line the bottom of a springform pan with parchment paper and cover the bottom with the speculoos/butter mixture.
6Press down using a spoon.
7Bake for 15 minutes.
9In the food processor, mix the eggs and sugars.
10Add the vanilla powder.
11Melt the chocolate and add to the egg and sugar mixture.
12Stir in the yogurt, mascarpone cheese, and cream cheese and mix until smooth.
13Pour this mixture on top of the speculoos base.
14Bake for 10 minutes at 180 C then lower the oven temperature to 110 C and bake for 2 hours.
15Remove from oven and let cool.
17Break the dark chocolate in a saucepan and add the cream. Melt the chocolate on low heat.
18Once melted, remove from heat and wait until the mixture is lukewarm.
19Pour the lukewarm mixture on top the cheesecake. Spread evenly with a spatula or the back of a spoon.
20Refrigerate for several hours. Ideally, this should be prepared the day before.
21Remove the cheesecake from the refrigerator a few minutes before serving.