Heat the pastry cream without boiling and mix it with the melted chocolate spread. Stir the mixture until you get a homogeneous mixture.

Beat the cream cheese and coconut sugar with a mixer. Add the eggs to the beaten mixture, beating with a mixer after each egg and then adding the next.

Mix the chocolate mixture with the other and add the cocoa and starch. Then beat again until homogeneous.

Preheat the oven to 220 degrees.

Place two layers of baking paper in the dish you have chosen. I used a round baking pan.

Bake the cheesecake for 40-45 minutes, then let it cool for at least 4-5 hours. It can be served with strawberry garnish, topped with strawberry jam, or served with a scoop of ice cream of your choice.

Heat the pastry cream without boiling and mix it with the melted chocolate spread. Stir the mixture until you get a homogeneous mixture.

Beat the cream cheese and coconut sugar with a mixer. Add the eggs to the beaten mixture, beating with a mixer after each egg and then adding the next.

Mix the chocolate mixture with the other and add the cocoa and starch. Then beat again until homogeneous.

Preheat the oven to 220 degrees.

Place two layers of baking paper in the dish you have chosen. I used a round baking pan.

Bake the cheesecake for 40-45 minutes, then let it cool for at least 4-5 hours. It can be served with strawberry garnish, topped with strawberry jam, or served with a scoop of ice cream of your choice.