No-bake cheesecake

Ingredients:

• 110 g + 6 tbsp unsalted butter at room temperature
• 1/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1 large egg, lightly beaten
• 2 cups crushed graham crackers
• 3/4 cup sweet coconut flakes
• 0.5 cups walnuts, finely chopped + whole halves for garnish
• 110 g of cream cheese at room temperature
• 0.5 tsp vanilla extract
• A pinch of salt
• 1.5 cups powdered sugar
• 1 tbsp. heavy cream
• 110 g semi-sweet chocolate, chopped

Preparation:

1. Line a 22cm square baking dish with foil, leaving a 5cm overhang on both sides.
2. Cake:
   
   Place 110g of butter, granulated sugar, and cocoa powder in a heatproof bowl and place over a pan of simmering water (the bottom of the bowl should not touch the water). Heat, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook over the water bath, whisking until the mixture thickens like a hot sauce, 3-5 minutes. Remove from heat and stir in the crushed graham crackers, coconut, and chopped walnuts.
3. Pour the mixture into the prepared baking dish and spread it evenly. Cover with plastic wrap and refrigerate for 45 minutes.
4. Filling:
   
   In a bowl, beat the cream cheese, 4 tablespoons butter, vanilla extract, and salt with a mixer on medium-high speed until smooth. Add the powdered sugar and beat until fully incorporated, then add the heavy cream and beat until smooth. Spread the filling on the crust, cover, and refrigerate until set, at least 30 minutes.
5. Topping:
   
   Place the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate for 30 minutes. Remove the cake from the pan and cut into squares. Store in the refrigerator for 1 week..