1. Line a springform tin* (23cm) with baking parchment and set it aside. Crush the chocolate cookies – either in a freezer bag with a rolling pin or with a mixer to get fine crumbs. Grate the marzipan and add it together with the cookie crumbs and the melted butter to a large bowl. Mix until well combined. Transfer the moist crumbs to the springform tin and press them down to create an even layer. Place in the fridge until needed.

2. Let the gelatin leaves soak in cold water for about 5-8 minutes. Mix the egg yolks with the sugar and set aside. Next, add the milk to a saucepan and bring to a boil. Add the instant cappuccino powder and mix well. Add the egg yolk mixture and stir constantly until the mixture thickens. Let it cook and bubble for a minute, then remove from the heat. Let cool down for a moment. Drain the gelatin leaves, add them to the saucepan and stir until dissolved completely. Set the custard aside to cool down (until lukewarm).

3. Combine mascarpone with ricotta and confectioners‘ sugar in a large bowl. Take two tablespoons of this mixture and stir it into the cooled cappuccino custard. Repeat twice, then pour the cappuccino custard into the bowl with the remaining mascarpone mixture and stir to combine. Set aside and let it cool down.

4. Whip the heavy cream until stiff peaks form. As soon as the custard mixture is cooled down to about room temperature, fold in the whipped cream, then pour everything into the prepared springform tin. Smooth out the top and place the cake in the fridge for at least 6 hours (better overnight).

5. While the cake is still cooling, warm the heavy cream for the decoration and mix in the instant (chocolate) cappuccino powder. Place it in the fridge to cool it down nicely.

6. To finish the cake, add the flavored heavy cream and confectioners‘ sugar to a bowl and whip until stiff peaks form. Fill the whipped cream into a piping bag with a rose tip* (looks like a raindrop) and decorate the cheesecake with waves (or any other way you like). Place the cheesecake in the fridge for at least another 30-45 minutes. Dust with cocoa powder right before serving and enjoy!