Triple Chocolate Cheesecake (No bake)

Triple Chocolate Cheesecake

Ingredients:
1st layer
- 200g plain chocolate biscuits
- 100g butter, melted
- 200g dark chocolate
- 200g white chocolate
- 500g cream cheese, softened (at room temperature)
- 1/5 cup milk
- 1/3 cup boiling water
- 5 tsp gelatine (about 20g)
- 1/5 cup caster sugar (about 100g)
- 300ml thickened cream  
- coco powder and chocolate to dust

Method:
- Grease and line the base and side of a 23cm (base measurement) springform pan.
- Crush biscuits in a food processor, or in a plastic bag with a rolling pin, or with a mortar and pestle. Transfer the crumb to a bowl and mix with melted butter. Place mixture in the prepared pan and press down firmly. Keep in the refrigerator to set.
- Mix gelatine with boiling water and stir until it dissolves.
- Meanwhile, place cream cheese in a bowl, add sugar and beat with an electric mixer until smooth. Add the cream and beat until smooth. Add gelatine mixture and stir until combined.
- Divide the cream cheese mixture between 2 bowls
- Melt the dark chocolate (See Notes below on how to melt the chocolate) and add into 1st bowl of cream cheese mixture and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Keep in the freezer for 15 to 20 minutes until set. 
- Meanwhile, melt the white chocolate and add into the 2nd batch of cream cheese and stir to combine. Pour over the dark chocolate layer and smooth the surface. Keep in the fridge for 3 to 4 hours to set.

White chocolate layer

- Remove the cake out gently and carefully. Grate some chocolate and dust coco powder on top. Enjoy :)

Set cheese cake

Ready to serve

Notes: 
In order to melt the chocolate, you can either:
- Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir through until chocolate metls, OR
- Microwave the chocolate in a microwave safe bowl: 30 secs & stir, 20 secs & stir, 10 secs & stir.