Beat the biscuit and mix it with the melted margarine. Press this mixture on the bottom of the 23 x 28 cm mold with your hand and spread it. Bake in a preheated 180 degree oven for 10 minutes and leave to cool. Mix the cream cheese with powdered sugar, flour and vanilla and add the strained yogurt (yogurt must be very fresh).

Separate the whites and yolks of the eggs. Add the egg yolks one by one to the strained yogurt mixture and mix. Whisk the egg whites to make a snow, add to the yoghurt mixture and mix with a wooden spoon.

Pour the mixture over the cooled biscuits. Bake in a preheated oven at 200 degrees, checking with a toothpick. If the toothpick comes out clean when you dip the toothpick into the dough, it is cooked.

When the cake is cooked, let it rest without opening the oven door. To prepare the sauce, prepare the chocolate sauce according to the recipe on the package. Cook by stirring constantly so that the sauce does not crust over. Pour over the Cheesecake. Decorate and serve as you wish.