Beat the eggs and sugar with the whisk of the hand mixer until foamy. Stir in curd, cream and starch. Halve the mixture and stir into one half of the cocoa. Grease a springform pan (26 cm Ø) and dust with flour. Fill both masses alternately in blobs into the form.
Pull through with a fork to create a marble pattern. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes. Leave to rest for 15 minutes in a switched-off oven. Loosen the cake edge with a knife and let it cool down in the mould. For the chocolate rolls, chop both chocolate coatings separately and melt them carefully over a warm water bath. Pour the dark chocolate coating onto a marble board and smooth it down. Place in a cool place until the chocolate coating has just set. Pour white couverture on top and smooth it down carefully. Using a cake comb, draw lines in the couverture and allow to set.
Pour the dark chocolate coating onto a marble board and smooth it down. Place in a cool place until the chocolate coating has just set. Pour white couverture on top and smooth it down carefully. Using a cake comb, draw lines in the couverture and allow to set. Use a metal spatula to remove rolls. Decorate the cheesecake with it
waiting time approx. 1 1/4 hours