Triple chocolate cheesecake

This was a very very yummy cake! The original had two layers, dark chocolate and white chocolate but mine had three layers!!! Instead of seperating the cream cheese mixture into two, seperate into three ^__^ and fold milk chocolate into it!!! Yummmm!!!

Using 2 1/2 tsp gelatine as recommended by reviews was great as the cake turned out just right! Nice, soft and mousse-ish... and the cocoa power on top... hehehe... because the top of my cake didn't turn out flat... maybe i should've ran over the top with a flat knive thing... So I covered it up with cocoa powder!!! But cocoa power didn't taste so nice though... maybe should've used powdered chocolate or milo... veryyyyy happy with end result despite i made wayyy too much... and was too lazy to give them out... kekeke...

Ingredients (serves 8)

200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method

Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake