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Triple chocolate cheesecake
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| 3x250g | block philadelphia cream cheese |
| 140g | dark chocolate |
| 100g | milk chocolate |
| 100g | white chocolate |
| 40g | butter |
| 1cup | plain chocolate biscuit crumbs |
| 1cup | thickened cream |
| 2/3cup | castor sugar |
| 1/4cup | hazelnut meal |
| 3tsp | gelatin |
Raspberry coulis
*combine biscuit crumbs hazelnut meal butter and chocolate and press into the base of a greased 24cm springform tin chill
*beat Philly and sugar with electric mixer till smooth. Add gelatine and beat till well combined. Divide mixture into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through 1/3 of whipped cream into each mixture
*spoon mixture into prepared base alternating between the three mixtures until all been used. Lightly swirl mixtures with a skewer and shake to smooth over. Refrigerate 3hrs. Serve with raspberry coulis
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