Triple Chocolate Cheesecake
125g plain chocolate biscuits
1/2 teaspoon ground cinnamon
60g butter, melted
Filling:
1/4 cup water
1 tablespoon gelatine
375g cream cheese
1/2 cup milk
1/2 cup caster sugar
60g white chocolate, melted
60g milk chocolate, melted
60g dark chocolate, melted
1 cup cream, whipped
Line base of a 20cm round springform cake tin with foil. Brush sides with oil. Place biscuits in food processor bowl. Process 30 seconds or until finely crushed. Transfer crumbs to medium bowl, add cinnamon and butter; mix until well combined. Press into base of prepared tin. Refrigerate 20 mins or until firm.
To Make Filling: Place water in small heatproof bowl. Sprinkle gelatine over water. Stand in boiling water. Stir until gelatine is dissolved, cool slightly. Using electric beaters, beat cream cheese until softened. Add milk and sugar, beat until combined. Divide mixture into three even portions. Fold white chocolate into one-third, milk chocolate into another and dark chocolate into remaining third. Fold one-third of the gelatine into each portion. Gently fold one-third of the whipped cream into each portion of the cheese mixture. Spread white chocolate mix over prepared biscuit base. Cover carefully with milk choc mix, followed by dark choc mix. Refrigerate for 3 hours or until set. Decorate the top with whipped cream and chocolate discs.