1  Crush cookies (I use a food processor, but an old fashion rolling pin or a glass bowl and cup work too)2  Line a 26cm (10-inch) springform pan with parchment paper.3  Melt the butter and mix in a bowl with half the nes cafe powder (1 teaspoon), ⅓ cup sugar, ⅔ of the crumbs (250 g). Place this mix in the lined springform pan spread and pat down evenly.

4  In a stand mixer (or large bowl and hand mixer) whip the heavy cream (2 cups) with the instant pudding (2 heaping tablespoons) and the remaining sugar (⅔ cup) 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 (1teaspoon) and sprinkle evenly over the cheese filling.8 Cover with plastic wrap and refrigerate overnight (or place in freezer if you have less time to let it sit)9 Enjoy!