1 1/2 cups graham crackers
1/2 cup semisweet chocolate chips
2/3 cup cardamom pods
1 pint cream cheese
1/2 cup white sugar
1 cup milk
1/4 cup whipped cream
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
2 cups yogurt sour cream
Preheat the oven to 350 degrees F (175 degrees C). Melt the graham cracker crumbs and 1/2 cup margarine in a medium saucepan or double boiler, over low heat. Remove from heat and pour 3 tablespoons of melted graham cracker crumbs onto the bottom of a 1 1/2 quart baking dish; sprinkle with 3 tablespoons of aroma to taste.
In a separate bowl, beat together the cream cheese, 1/2 cup sugar, and milk. Beat until smooth. In a separate bowl, beat the cream cheese mixture into the cooled graham cracker mixture. Fill the hollowed graham crackers to within 1/8 of an inch with the cream cheese mixture. Crumble the crumbs over the tops of the cake. Freeze 30 minutes.
Once the frosting forms, whisk together 1/3 of the liquid of the heavy cream mixture with the milk and sugar
If the mixture has begun to thicken, it is necessary to reserve one cup for garnish. To do so, stir in 1/4 teaspoon of the cream cheese mixture, 2 tablespoons of the sugar mixture, remaining 1 teaspoon of the cake mix, and remaining 3 tablespoons of liquid of the heavy cream. Pour on top of cake and refrigerate for several days, turning frequently, before serving.