Dough:

Cup of Yum
1. Preheat the oven to medium heat. Line a small 18-20cm (7-7.9 inch) diameter pan with baking paper.
2. Mix the room temperature eggs with a pinch of salt and the sugar until they triple in volume.
3. Add the vegetable oil and vanilla and mix gently.
4. Gently fold in the flour, using upward strokes.
5. Pour the mixture into the pan, level, and bake.
6. Bake the pastry for 20-25 minutes, until it passes the toothpick test.
7. When it's ready, take it out and put on a cooling tray.

Chocolate cream:

1. Break the chocolate into pieces and pour 70ml (2.4 fl. oz) of hot milk over it and stir well until the chocolate is completely dissolved.
2. Put the gelatin in the remaining milk to hydrate.
3. After 5 minutes, incorporate it into the chocolate cream.
4. Add the cream cheese and mix well. Set the cream aside.

Peach cream:

1. Carefully peel the skin off the peaches.
2. Purée the flesh in a blender.
3. Put the peach purée on the heat with the sugar.
4. Heat well and then remove from the heat.
5. Hydrate the gelatin in 30ml (1 fl. oz) of water.
6. After 5 minutes, put it over the peach purée and mix well.
7. Then add the cream cheese and mix everything together.
8. Mix the cream with the vanilla sugar until you get a firm cream.
9. Divide the whipped cream in two.
10. Half of the whipped cream is incorporated into the chocolate cream and the other half into the peach cream.
11. Using a spatula, fold in the whipped cream using upward strokes.
12. Put the pastry base back in the pan.
13. Spread the chocolate cream on top and freeze for 10 minutes.
14. Place the raspberries on the chocolate cream.
15. Pour the peach cream over the raspberries and level.
16. Refrigerate the cheesecake for 24 hours.
17. Garnish with raspberries and dark chocolate leaves to taste.
18. It's simple and delicious!