The original recipe with more details and images can be found here.

https://delightbaking.com/chocolate-cheesecake-aka-russischer-zupfkuchen/

Total ingredients needed

300 g All-purpose flour250 g White sugar350 g Butter4x Eggs10 g Baking powder30 g Cocoa powder – Unsweetened2 packages (~16 g) Vanilla sugar500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla bean1. Mix chocolate dough

300 g All-purpose flour30 g Cocoa powder – Unsweetened10 g Baking powder125 g White sugar1 package (~8 g) Vanilla sugar150 g Butter (softened)1x EggsStart by sifting in the all-purpose flour, cocoa powder and baking powderMix with a hand mixer using dough hooksAdd white sugar, vanilla sugar, softened butter and egg and mix until well combined2. Rest

Form a ball out of the chocolate dough Wrap it in cling film Place in the fridge for 30 minutes3. Melt butter

Place 250 g butter in a pot and bring it to low / medium heatStir while cookingAfter whe whole butter is melted put it aside to cool down4. Coat springform pan

Grease a 26 cm springform pan with butter on bottom and all sidesTake the chocolate dough out of the fridge and divide in halfPut one half aside and use the first one for coating the springform panPress the previously created dough into the bottom and up the sides of the springform pan tightly5. Mix filling

3x Eggs125 g White sugar1 package (~8 g) Vanilla sugarPreviously melted butter500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla beanMix all of the mentioned ingredients together with the hand mixer on low speedStart by adding the vanilla sugar and eggsAfterwards add the previously melted butter, farmer’s cheese, instant vanilla puddingScrape the insides of the vanilla bean and also add them to the mixtureYou want to have a homogenous mass so don’t mix too longAs the last step, pour the whole mixture into the coated springform pan6. Scatter chocolate dough

Take the other half of the chocolate dough you previously have put asideScatter it around the top of the filling7. Bake

Put a bowl with about 500 g water on the bottom of the oven and a baking grill in the middlePreheat it to 165°C (329°F) with the upper and lower heat functionAdd the chocolate cheesecake and bake for 60 minutesAfter 60 minutes of baking turn the oven off and slightlty open the oven door8. Cool

For a good result you want to cool down the chocolate cheesecake very slowlyAs mentioned before start the cooling down process by slightly opening the oven door for 60 minutesAfterwards place the cake on the counter for further cooling of 3 hoursAs the last step, put it in the fridge and let it chill for at least 4 hours