Cocoa Cheese Cake with dark chocolate glazing 可可芝士蛋糕与可可镜面淋酱

I was captured by its splendid appearance at the first time I saw this cake from Vi. My imitation finally went out with a nice flavour and fine look, but my cutting and photography skills really need a lot of improvement :(. Even if I have soaked the knife in hot water before cutting, when pulling the knife out there will still be some filling attached! >-< Who can teach me...............

According to Vi, the original recipe is from the Japanese chef Kaori Ishibashi's book 4つの季節のシンプルチーズケーキ ( Four Seasons' Cheesecake ). But the original one used sour cream. I also didn't have sour cream in the kitchen, so like Vi I made it with cocoa (chocolate glazing).

Cheese cake:
cheam cheese 300g
whipping cream 200ml
caster sugar 120g ( I only used 100g )
2 whole eggs
cocoa powder 4 tbs
freshly squeezed lemon juice 4 tsp

Crust:

Oreo cookies ( without filling ) 180g

unsalted butter 100g

Glazing:

whipping cream 100g

water 125g

cocoa powder 40g

granulated sugar 160g

leaf gelatine 10g ( I feel that there can be less. The final glazing is a bit too jelly-like...)

Baked for 90 minutes at 160C/325F. Refridgeated for 30 minutes. I think the key success factor for this cake is the right moment to pour the glazing. Too early, the glazing will flow and cover the side of the cake; too late, the glazing won't flow...