Grease a 25 cm (10 in) springform cake tin and line it with baking paper.
To make the crust, add the biscuits to a food processor and blitz to a fine crumb. Transfer to a mixing bowl.
Add the melted butter and mix until thoroughly combined. Pour the mixture into the cake tin and press down firmly to form a crust. Refrigerate while you make the filling.
Preheat the oven to 160ºC (320ºF).
To make the filling, combine the plain halva and cream in a frying pan over low heat. Cook, stirring gently, until the halva has completely dissolved. Remove from the heat and leave to cool.
Put the quark in a clean food processor. Add the eggs, one at a time, blending well after each is added. Add the halva mixture and stir to combine.
Pour the filling over the crust and bake in the oven for 1 hour and 20 minutes.
Leave the cake to cool completely before decorating with crumbled chocolate halva to serve.
Recipes excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018.