for the crust:

1. Combine flour, powdered sugar, butter, and egg yolk in food processor until it begins to form a mass – OR – Combine flour and powdered sugar, cut in butter until mixuture resembles coarse meal, work in egg yolk until mixure begins to come together
2. The dough will still be crumbly, compress into a disc and wrap in plastic, refrigerate for 30 minutes
3. Preheat oven to 375 F (190 C)
4. The dough will be too crumbly to roll out, just pat it into the bottom of your pan, either a springform or a pie plate (9 or 10 inch), bake 15 – 20 minutes, the the crust begins to bubble, prick with a fork to allow steam to escape, the crust will take on a golden color around the edge when it’s done, cool, grease sides of pan, or grease and add parchment paper

for the filling:

1. Preheat oven to 300 F (150 C)
2. Drain the cottage cheese in a paper towel lined colendar, press paper towels on the cottage cheese to remove most of moisture
3. Blitz the cottage cheese and mascarpone with sugar, and melted butter in a food processor, add eggs, one at a time, add flour, corn starch, and vanilla, divide batter into two bowls and add cocoa to one bowl, blending until smooth
4. Add 2 – 3 tablesppons of the vanilla batter to the center of the cooled crust, genetly pour 2 – 3 tablespoons on the cocoa batter directly into the center of the vanilla batter, keep alternating until batter is used up or pan is full, use less batter for the last 2 or 3 circles of batter
5. Bake for 70 – 80 minutes, the top of the batter will puff up a bit, the outter edges may take on a hint of color, and the center is set when touched lightly, cool, and chill over night
6. Before serving, run a thin knife around the edge of the pan, carefully slip out parchment paper from the side if you used it