Triple chocolate cheesecake

Base:

• With a mixer, finely crumble chocolate biscuits and put them in a bowl.
• Melt the butter, then gradually add the crumbled biscuits and mix.
• Butter a 22cm diameter baking tin (preferably openable), cover it with baking paper, taking care to cut out a baking paper disc of the same baking tin diameter and two strips of the same height of edges.
• Pour the biscuits mixture inside the baking tin and, with the help of a spoon, compact it well.
• Place in the fridge for about half an hour.

Caffarel 57% dark chocolate cream:

• Soak gelatin in cold water for at least 10 minutes.
• Melt in water bath (or in the microwave) the dark chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
• Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
• Combine the two compounds.
• Finally, add the icing sugar.

Caffarel milk chocolate cream:

• Soak gelatin in cold water for at least 10 minutes.
• Melt in water bath (or in the microwave) the milk chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
• Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
• Combine the two compounds.
• Finally, add the icing sugar.

Caffarel white and vanilla chocolate cream:

• Soak gelatin in cold water for at least 10 minutes.
• Melt in water bath (or in the microwave) the white and vanilla chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
• Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
• Combine the two compounds.
• Finally, add the icing sugar.

Instructions:

• Remove the biscuits base from the fridge.
• Make a first layer of Caffarel 57% dark chocolate cream and place the baking tin in the fridge for at least 15-20 minutes.
• Make the second layer with Caffarel milk chocolate cream and put the baking tin back into the fridge for at least 15-20 minutes.
• Endwith a layer of Caffarel white chocolate cream.
• Cool the cheesecake in the fridge for at least 4 hours.
• Decorate as desired with Caffarel 57% dark, milk and white chocolate flakes.