Preparation

1  crush cookies (i use a food processor, but an old fashion rolling pin or a glass bowl and cup work too)

2  in a 26cm spring form pan line the bottom with parchment paper

3  melt the butter and mix in a bowl with half the nes cafe powder (1tsp) and 1/3 the sugar (1/3 cup) and 2/3 of the crumbs (250g). place this mix in the lined springform pan spread and pat down evenly.

4  in a stand mixer (or large bowl and had mixer) whip the heavy cream (2cups) with the instint pudding (2heaping tblsps) and the remaining sugar (2/3 c) until stiff whipped cream consistency.

5  mix in the gvina levana (750g) and the sour cream (400g)

6  pour the cheese mix over the crumb crust spread evenly

7  mix the remaining crumbs (125g) with the remaining nes cafe (1tsp) and sprinkle evenly over the cheese filling.

8 cover with plastic wrap and refidgerate overnight (or place in freezer if you have less time to let it sit)

9 enjoy!

Special instructions

this cake so common in israel can be made with 90% fat free sour cream instead of the israeli "gvina levana" white cheese
also the liquid sugar subsitute works wonderfully with this recipe in place of regular sugar for a sweet variation try using your favorite cookie for the bottom crust.

Source:

my kitchen