To make the crust, process the Maria cookies in a food processor, add the cocoa and butter, and process until you have a dry dough.
Press the dough into a removable-bottom round baking pan. Place in the freezer while you make the filling.
Melt the chocolate in a double boiler.
Beat the cream cheese with an electric mixer and add the sugar until well blended.
Add the eggs, yolks, and sour cream and continue mixing. Add the cocoa and chocolate and finish mixing for another 2-3 minutes.
Pour the filling into the pan over the crust. Place in the oven and put a baking dish with water underneath the cake to prevent it from cracking while baking. Bake for 45 minutes or until the top of the cake is well cooked. Remove from the oven.
Allow the cake to cool slightly and unmold. Refrigerate for at least 4 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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