COCOA CRUMB CHEESECAKE

Bottom:
1/4 cup butter (1/2 stick)
1/3 cup sugar
1 pkg. vanilla sugar, optional (or 2 T home made vanilla sugar)
1 egg
1-2/3 cups flour
1/2 tsp. baking powder
1/4 cup cocoa
Filling:
1/4 cup butter (1/2 stick)
1/3 cup sugar
3 egg yolks
1 lb. pot cheese (must be pot cheese or farmers cheese, do not use cottage cheese as it's too moist)
1/2 pkg. vanilla pudding powder (NOT INSTANT)
1 T. lemon juice
3 egg whites beaten until stiff

Preheat oven to 350 degrees. Prepare bottom and sides of spring form pan with baking spray.

In a food processor place butter, sugar, vanilla sugar and pulse until well blended. Add egg, pulse to blend. Add remaining ingredients and pulse until crumb type consistency.
Take half and press into the bottom of a spring form pan. Save the rest on the side.
You can use a food processor again or change to a mixer, your choice. Combine butter, sugar, egg yolks and beat until fluffy. In a separate bowl, combine pot cheese, pudding powder, vanilla sugar, lemon juice and stir well with wooden spoon or spatula. Add to butter mixture and pulse or beat well. Fold in the stiff egg whites. Place in spring form on top of crumb mixture. Sprinkle the rest of crumb mixture on top. Bake in 350 degree oven for 50 minutes.

From my mom's collection (Gertrud Wunder, Pittsburgh PA)