Preheat the oven to 150°

Melt the butter and crush the Grissini. Pour the melted butter over the Grissini an mix briefly to combine. Season with salt.

Line the bottom of a springform with baking paper, then put the crumbs onto the base. Press with a glass to get an even base. Refrigerate for at least 15min.

Cut the salmon into small slices. Whisk together the cream cheese, quark cheese and salmon until you get an even mixture. Add the eggs, then the juice of one lemon. Mix again. Chop the chives and add them to the cheese cream. Season with salt and pepper.

Pour the cream cheese mixture onto the crumbs and bake for 50 minutes in bain-marie. If you can't bake it in bain-marie but have an oven that has a steam shot function, put it on maximum for baking. After 50 minutes, turn off the oven and let the cheesecake cool inside. Then put it into the fridge for 12 hours to rest.

Before serving, decorate the cheesecake with the remaining salmon and some chives.

Enjoy!!!