Heat the cream in a small pot. Chop the chocolate coating and melt it in it. Stir in milk, let it cool down. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix eggs and sugar with the whisks of the mixer until creamy.
Stir in the quark and chocolate pudding powder. Stir the cocoa and chocolate cream into the mixture.
Spread the biscuits into the moulds. Pour curd mixture on top. Bake in a hot oven for about 25 minutes. Let the cheesecakes cool down in the slightly opened oven for about 15 minutes, then take them out and let them cool down.