Melt the fat and let it cool down a little. Mix flour, baking powder, 100 g sugar, 1 sachet vanillin sugar and cocoa. Add the fat and work into a dough with the dough hooks of the hand mixer. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Press the dough onto the bottom of the mould.
Beat eggs, remaining sugar and vanilla sugar with the whisk of the hand mixer until foamy. Stir in cream cheese, quark, 50 g cream and starch. Spread the cheese mixture on the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 55-60 minutes. Cool down on a cake rack. Remove from the tin and let cool completely. Break the chocolate into pieces. Place in a saucepan with the rest of the cream and coconut oil and melt at low heat while stirring. Leave to cool for 15-20 minutes. Spread on the cheesecake and refrigerate for about 2 hours.
Remove from the tin and let cool completely. Break the chocolate into pieces. Place in a saucepan with the rest of the cream and coconut oil and melt at low heat while stirring. Leave to cool for 15-20 minutes. Spread on the cheesecake and refrigerate for about 2 hours. Decorate with mint and serve. Makes about 16 pieces