Step 1

Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

Step 2

Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

Step 3

Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.

Step 4

With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar and vanilla until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does!

Step 5

Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate.

Step 6

I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.

Step 7

Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.

Step 8

Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best)

Step 9

Whip together your Double Cream and Icing Sugar and pipe onto your cheesecake, and then decorate with some chocolate curls!