Grind the cookies into crumbs and mix with melted butter, put on the bottom of the pan from the slow cooker and tamp the sides.
Mix cottage cheese with sugar and vanilla, add sour cream and eggs, beat until smooth. Divide the cottage cheese into two parts in one, add cocoa.
Pour alternating curd on the base of the cookies, with the help of a fork, make stains.
Cook in baking mode for 55 minutes, do not immediately open the lid so that the cake does not crack, let it stand for 30 minutes so that it cools down. Sprinkle the finished cake with icing sugar, you can pour it with chocolate.