For the compote, pour the cranberries into a sieve and drain. Collect the juice. Measure out 100 ml of juice. Caramelise 3 tablespoons of sugar in a small pot. Add the measured juice and simmer for 2-3 minutes at low heat until the caramel has dissolved.
Mix 1 teaspoon of starch with 1 tablespoon of juice until smooth and stir into the boiling liquid. Let simmer for about 2 minutes. Add cranberries, stir in, fill compote into a bowl and let it cool down.
Meanwhile melt 40 g butter in a small pot. Halve the biscuits if necessary and chop them finely in the multi chopper. Mix the biscuits and butter in a mixing bowl and place in a greased springform pan (26 cm Ø).
Press the base evenly into the mould. Chill for about 15 minutes.
Separate eggs. Cream 50 g butter with 175 g sugar and vanillin sugar. Stir in cream cheese, sour cream, egg yolks, custard powder and starch. Beat the egg whites and cream separately with the whisk of the hand mixer until stiff.
Fold cream first, then egg white into the cheese mixture. Fill the cheese mixture into the mould. Fold in the compote. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 1 1/4 hours.
Let it cool down in the open oven. Remove from the oven and leave to cool on a cake rack.
Meanwhile, roughly chop 50 g chocolate, melt with coconut oil over a warm water bath while stirring and let cool. Roughly chop the rest of the chocolate and melt in a warm water bath.
Pour onto the back of a baking tray. Spread evenly and flatly on the baking tray. Let the chocolate dry. Scrape the chocolate off the baking tray with a small pallet of chocolate in the form of a roll. Place the rolls on a flat plate lined with baking paper and chill.
Remove the cake from the mould and arrange it on a plate. Decorate with chocolate sauce and rolls.