We chop the cookies into a chopper, put them in a bowl and add bitter cocoa. We mix, then we also add the melted butter and mix the mixture well.
We take a 24 cm diameter hinge mold with the bottom covered with parchment paper and form the base of the cheesecake, pouring into the mixture, compacting it and leveling it with the help of a spoon. We refrigerate to solidify for about 10 minutes.
Meanwhile, we separate the yolks from the egg whites, putting them in two different bowls. We free the egg whites and combine the egg yolks with sugar and vanillin.
We also combine the mascarpone, ricotta, cream and mix with electric whisks.
Now we divide the mixture into two equal halves, in two different bowls, and add the flour: 4 tablespoons for the light dough and 2 for the dark dough, adding to this also the bitter cocoa. Let's cut them both.
We divide the egg whites half-mounted and add them to the two doughs, stirring gently from the bottom up.
We take the base from the fridge and pour over 3 tablespoons of dough at a time, putting them in the center, alternating the colors and placing them on top of each other. We continue until the two doughs are finished (which will widen towards the edges of the mold).
We bake in a preheated oven ventilated at 165 degrees for about 50 minutes, or in a static oven at 175 degrees C for the same time.
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And here's our super scenic zebra cakecake!
