Decadent no bake triple chocolate cheesecake (for real this time!)

Ingredients

Cocoa crust:

• 125 g plain biscuits
• 100 g melted butter
• 1 1/2 tablespoon cocoa powder
• 1 tablespoon sugar

White Chocolate Cheese (1st Layer):

• 180 g white chocolate
• 60 ml double thick cream
• 250 g softened cream cheese
• 1 1/2 teaspoon gelatine
• 1/4 cup hot water

Once white chocolate cheese layer has set, prepare the next layer:

• Dark Chocolate Cheese (2nd layer)
• 200 g dark chocolate (50%)
• 500 g softened cream cheese
• 395 g condensed milk
• 1/2 cup thickened cream
• 1/4 cup caster sugar
• 1 tablespoon cocoa powder
• 2 1/2 teaspoon gelatine
• 1/3 cup hot water

White chocolate and crumbled walnut frosting:

• 180 g white chocolate
• 1/2 cup thickened cream
• 1 cup crumbled walnuts

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Preparation

• Cocoa crust:
  Lightly grease a round springform pan. Crush the biscuits with rolling-pin or in a food processor and add cocoa powder, sugar and melted butter. Mix and evenly spread on the bottom of cake pan. Chill in freezer.
• White Chocolate Cheese (1st Layer):
  Combine gelatine and hot water and mix well. Set aside. In a double boiler, melt white chocolate and stir until smooth. Add double thick cream and stir (it will look like lemon curd at this stage). Turn off and take out of heat. Place softened cream cheese in a large bowl or the bowl of a stand mixer. Add white chocolate cream into softened cream cheese and mix until well combined. If using a stand mixer, mix on low to medium speed. Add gelatine and mix gently. Take cocoa crust out of freezer and pour in the white chocolate cream cheese mixture. Chill in fridge for 2-3 hours or until set.
• The next layer:
  Combine gelatine and hot water and mix well. Set aside. In a double boiler, melt dark chocolates and stir until smooth. Set aside to cool. In a large bowl or the bowl of a stand mixer, cream softened cream cheese and sugar until smooth. If using stand mixer, mix on low to medium speed.
• Add thickened cream and condensed milk. Stir gently until smooth. Add melted dark chocolate and cocoa powder and stir until smooth and well combined.
• Finally, gently mix in gelatine. Pour dark chocolate cream cheese on top of white chocolate cream cheese. Chill in fridge for 2-3 hours on until set.
• White chocolate and crumbled walnut frosting:
  Place thickened cream in a medium bowl. In a double boiler, melt white chocolate and stir until smooth. Turn off and remove from heat. Add melted white chocolates to thickened cream. Mix through and set in fridge for 30 mins or until texture has become thick (make sure it’s not hard and dry). Pour on top of cheesecake and cover with crumbled walnuts. Place in fridge (the coldest part of the fridge) for another 2-3 hours before serving.