In a bowl, add the sifted flour (150 gr.), baking powder (1 pack.), cocoa powder (2 tablespoons). Mix all the dry ingredients.
In a separate bowl, add the eggs (3 PCs.). add the total amount of sugar (100 gr.).
Beat the eggs to a froth until white. RUB the curd (450 gr.) through a metal sieve to give the curd a uniform fine structure. Add sour cream (200 gr.) to the beaten eggs and sugar. Add melted butter (80 gr.) at room temperature. mix well.
Add the dry ingredients to the egg-curd mixture.
Knead the liquid dough. Put 1/2 part of the dough prepared for baking into the bowl of the slow cooker.
RUB the curd (450 gr.) through a metal sieve to give the curd a uniform fine structure.
Add eggs (2 PCs.), sugar (2 tablespoons), starch (30 gr.) to the mashed cottage cheese. Mix the Mixture.
Canned mango cut into small cubes. Add mango slices to the curd. Stir the mixture.
On a layer of chocolate dough, put the curd filling with mango. Next, put the second part of the chocolate dough on the curd filling. Bake cheesecake in baking / bread mode for 60 minutes. Then additionally bake in the milk porridge mode for about 30 minutes.