Ingredients (makes 1 cake in a 18cm diameter metallic round pan)
* Substitute with wheat crackers or biscuits, if you have no graham crackers.

Apply a thin layer of butter (not from ingredients) on the inside of a circular pan and place a baking paper. 
 

Place graham crackers in a double-layered plastic bag and crush them into fine pieces.
 

Cut small pieces of butter and place them in a heat-resistant container.
Wrap and place in the center of the oven. (Do not insert the Baking tray)
Select MANUAL MICRO, MICROWAVE 200W, select about 1 minute and press START.

After baking, put in the contents of step 2 and mix.
Spread all over the pan from step 1.
 

Put ingredients in A into a food processor and mix until smooth.
(If you have no food processor, put in a bowl with cream cheese and sugar and mix with a whisk until smooth. After that, add cake flour and mix. Add eggs and cream little by little in that order, and mix as not to make lumps.)
 

Preheat the oven (Do not put the cooking accessories or food inside).

Select MANUAL MICRO, CONVEC OVEN and press ENTER.

Choose 1 TRAY, PREHEAT, press ENTER.

Select 170°C then press START.

Make the cocoa batter by putting 1/4 of the batter from step 5 into a bowl.
Add the cocoa melted in the same amount of water and mix with a spatula.
 

Pour the rest of the batter from step 5 into step 4.
Gently pour the contents of step 7 on top evenly, resulting in 2 layers of batter.
*If the cocoa batter is poured into just one place it may not properly spread into two layers.
 

When preheating is complete, place the contents of step 8 on the Baking tray, set the knob to 45 minutes and press START .
 

After baking, let one cool in the pan first, then place in a refrigerator.