GETTING READY
1 Open the cocoa cassava packets and leave them overnight in a bowl to harden up.
2 Preheat the oven to 350 degrees F.

MAKING
3 In a zip lock bag, put the cocoa cassava bars.
4 Smash them up using a rolling pin as shown in the video.
5 Transfer them to a large bowl.
6 Add in the butter and mix them with the crumbs using a spoon.
7 In a 9 inch baking pan, layer the prepared mixture as shown in the video to form the crust.
8 In a bowl, add the cream cheese along with xylose and vanilla.
9 Blend well using a hand blender as shown in the video.
10 Add in the rye flour to bind it all together.
11 Add in the organic sour cream along with the evaporated milk.
12 Blend again to mix the ingredients.
13 Pour the mixture on top of the prepared crust.
14 Beat the dark chocolate bars with a rolling pin as shown in the video to make chocolate chip size pieces.
15 Sprinkle on top of the cream cheese filling.
16 Place it in the oven for 25 minutes.
17 Remove from the oven and loosely cover with an aluminium foil.
18 Return to the oven and bake for another 35 minutes on the same temperature.
19 Remove from the oven when cooked and allow to cool down a bit.
20 Place in the refrigerator to cool down completely before serving.

SERVING
21 Cut and serve.