Preheat the oven to 160°C / 320°F. Line the 24 x 24 x 4 cm baking pan with baking paper.

Whisk 4 egg yolks with 20 g granulated sugar until the sugar dissolves.

Add 50 ml vegetable oil and 70 ml milk to the yolk mixture. Whisk until smooth.

Stir 7.5 ml chocolate flavoring paste into the yolk mixture until evenly combined.

Sift 75 g low-protein flour and 15 g cocoa powder over the batter. Fold just until no dry streaks remain.

Beat 4 egg whites with the electric hand mixer until foamy. Gradually add the remaining 70 g granulated sugar.

Continue beating the egg whites until glossy stiff peaks form.

Fold one-third of the whipped egg whites into the chocolate batter to loosen it. Fold in the remaining egg whites in two additions without overmixing.

Pour the sponge batter into the lined baking pan. Bake at 160°C / 320°F for 25 to 30 minutes, until set and springy.

Cool the chocolate sponge completely. Cut six sponge rounds using the 7 cm round cake ring.

Whip 180 g non-dairy whipped cream until softly thickened. Add 20 g powdered sugar and whip to firm peaks.

Fold 70 g cheese spread and chocolate flavoring paste to taste into the whipped cream. Mix until the cheese cream is smooth.

Melt 50 g dark compound chocolate, 100 g milk chocolate, and 15 g coconut oil over a water bath or in short microwave bursts. Stir until smooth.

Let the melted chocolate mixture cool until slightly thickened. Stir in 30 g roasted chopped cashews.

Place one chocolate sponge round inside each 7 cm round cake ring. Spread about 20 g dark chocolate filling over each sponge round.

Pipe or spread the cheese cream over the chocolate filling. Smooth the surface with an offset spatula.

Cover each cheesecake with the crunchy cashew chocolate. Refrigerate until firm, then remove the cake rings before serving.