Decadent Triple Chocolate Cheesecake

1. 1

   Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9) springform tin; chill.

2. 2

   Beat Philly* and sugar using an electric mixer until smooth.

3. 3

   Add the gelatine mixture and beat until well combined.

4. 4

   Divide mixture evenly into 3 bowls.

5. 5

   Add a quantity of melted chocolate to each bowl and mix until smooth.

6. 6

   Fold through a third of the whipped cream into each mixture.

7. 7

   Spoon mixture into prepared base, alternating between the three mixtures until all has been used.

8. 8

   Lightly swirl mixtures with a skewer and shake to smooth over.

9. 9

   Refrigerate 3 hours or overnight until set.

10. 10

    Serve with raspberry coulis.

No nutritional information available.

No additional tips available.