1. Prepare the Chocolate Shortcrust Pastry

• In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and sugar.
• Add the cold butter and use your hands or a pastry cutter to incorporate it into the flour mixture until it resembles coarse crumbs.
• Add the egg yolks and sour cream, then knead until the dough comes together.
• Divide the dough into two equal parts, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Cheesecake Filling

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
• In a large bowl, beat the farmer’s cheese with sugar until smooth.
• Add eggs one at a time, beating well after each addition.
• Mix in the vanilla extract, melted butter, cornstarch, sour cream, and lemon zest until fully combined.

3. Assemble the Cheesecake

• Take one portion of the dough and roll it out to fit the bottom of the prepared baking dish. Press it evenly into the pan.
• Pour the cheesecake filling over the dough and spread it out smoothly.
• Take the second portion of dough and either roll it out and place it on top of the filling or grate it over the top for a crumbly effect.

4. Bake and Cool

• Bake for 50-55 minutes, or until the cheesecake is set and slightly golden on top.
• Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
• Once cooled to room temperature, refrigerate for at least 4 hours or overnight for the best texture.