Cake "Autumn in New York"

For the chocolate base, crush 200 grams of cookies, mix with 30 grams of melted butter, and pack tightly into a square pan lined with parchment paper, measuring 20 cm on each side. Place in a preheated oven at 180 degrees for 5-7 minutes.

For the caramel cheesecake layer, beat 250 grams of cream cheese with boiled condensed milk and 60 grams of sugar, add 2 eggs and 1 teaspoon of vanilla extract, pour the mixture onto the chocolate base, and bake in a water bath at 160 degrees for 50 minutes. Let it cool in the oven, then refrigerate.

For the orange biscuit, beat 2 eggs with 30 grams of sugar until increased in volume and thickened. Add half of the orange zest and 0.5 teaspoons of vanilla extract. Using a silicone spatula, fold in 55 grams of sifted flour. Transfer the batter to a square pan lined with parchment paper, measuring 20 cm on each side, and bake at 180 degrees for 20-25 minutes.

For the soak, mix maple syrup with orange juice and water. Place the sponge cake on the layer of caramel cheesecake and brush it with the maple soak.

For the New York cheesecake layer, beat the remaining cream cheese and sugar with sour cream, add 2 eggs and 0.5 teaspoons of vanilla extract. Pour the mixture into a 20 cm square mold and bake in a water bath at 160 degrees for one hour. Let it cool in the oven, then place it in the freezer. Remove the frozen cheesecake layer from the mold and place it on top of the maple syrup-soaked biscuit. Refrigerate for a few hours to let the top layer thaw.

For orange tuiles, mix egg whites with powdered sugar, 20 grams of softened butter, and 20 grams of flour to form a paste. Spread the prepared paste into thin discs on a silicone mat and sprinkle with orange zest. Bake at 180 degrees for 8-10 minutes. Remove from the oven and immediately wrap the mat with the discs around a rolling pin. Allow the tuiles to cool.

Remove the cake from the mold. Level the edges. Decorate with chocolate cookie crumbs, ground pistachios, and orange twills.