Preheat the oven to 180°C (350°F).
In a bowl, mix the ingredients for the biscuit base.
Press lightly into a rectangular silicone cake mold.
Bake for 12 minutes. Let cool in the fridge.
In a food processor, mix together the sugar and flour-cocoa mixture.
Add the cream cheese, fresh cheese, and eggs one by one.
Pour this mixture over the cooled biscuit base.
Place the cake in a water bath up to half the height of the mold.
Bake for approximately 1 hour 30 minutes.
Remove from the water bath and let cool.
Cover and refrigerate until completely cooled.
Unmold the cake, turn it over onto a serving plate, and decorate with small sugar hearts.
Serve with a raspberry coulis and sprinkle with powdered sugar.