Multi-Layered Chocolate Cheesecake

Directions

1. 1
   Grease and line with baking paper a round cheesecake tin that can unlock around the edges and be taken off from the top.
2. 2
   Put biscuit into food processor and crush until soft and separated. Add butter to create thicker texture and a more sticky substance. put mixture into prepared tin pressing with your hands or metal spoons to get the biscuit to stick all around the edges. put in fridge for 30 minutes
3. 3
   Put white chocolate into saucepan and over medium heat and stir until melted, put aside.
4. 4
   put 1/4 boiling water into heat proof glass and add gelatin stirring until dissolved, put aside
5. 5
   use electric mixer to mix the cream cheese and sugar together.until smooth. then add cream and beat until smooth again.. add gelatin and stir until mixed. then add the white chocolate to the mixture and stir thoroughly place into prepared pan as the first layer. smoothing out the surface. place in freezer for 15 minutes
6. 6
   repeat this step for milk chocolate. pour over white chocolate mixture and smooth surface. place in freezer for another 15 minutes
7. 7
   repeat again with dark chocolate and pour over milk chocolate mixture and smooth the surface.place in freezer for another 15 minutes then transfer to the fridge for 3 hours.
8. 8
   cut and serve