Grind biscuits and hazelnuts in a food processor to get a very fine mixture. Melt the Muratbey butter separately. Mix the fine biscuit-hazelnut mixture and the Muratbey butter in a large container. Spread a baking paper on the bottom of a springform cake pan. Pour the biscuit mixture and level it with the back of a spoon. Put it in the freezer. Keep it in the freezer for an hour.
For the cream
Whisk Muratbey Curd cheese, strained yogurt, milk and sugar with a mixer until smooth. Use lower mixer setting to whisk it again after adding sifted flour. Add the eggs one by one and whisk it. Add the lemon juice, finely ground lemon peel and blue poppy seed and whisk it. Wrap aluminum foil around the spring from cake pan and pour the cream. To avoid cracks on cake top, place four heat-resistant cups with water at the four corners inside the oven. Preheat the oven to 170 Celsius degrees and bake it at this temperature for 10 minutes and lower the temperature to 120 Celsius degrees later. When ready, turn off the oven and let it cool without opening the oven door. Place it in the refrigerator later. Let it rest overnight, if possible.
For the topping;
Melt the chocolate, milk and Muratbey butter benmaire style. Cover it completely. Decorate it to taste and serve in slices.
Thanks to Muratbey Flavor Partner www.gulaymutfakta.com for the recipe.