Here is a recipe for a decadent triple chocolate cheesecake for you to make at home.

Step 1

First grease and line the base and sides of a 24 centimetre round springform pan.

Step 2

Place 200 grams of plain chocolate biscuits in the bowl of a food processor and process until the biscuits are finely crushed. Transfer to a bowl. Add 80 grams of melted butter and stir until well combined.

Step 3

Spoon into the prepared pan and use your fingertips or the base of a glass to press the biscuit mixture over the base of the pan. Place in the fridge for 20 minutes to firm.

Step 4

Place one third of a cup of boiling water in a small heatproof bowl. Sprinkle over 5 teaspoons of powdered gelatine.

Step 5

Bring a small saucepan of water to the boil. Remove from the heat. Sit the bowl of gelatine in the water and stir until gelatine is completely dissolved.

Step 6

Set aside for 15 minutes to cool slightly.

Step 7

Use an electric mixer to beat 500 grams of softened cream cheese, a half cup of icing sugar mixture and a half cup of milk until smooth. Add the gelatine and stir with a spoon until well combined. Divide the cream cheese mixture evenly between 2 bowls.

Step 8

Add 150 grams of melted white chocolate to one cream cheese portion and stir to combine.

Step 9

Add 150 grams of melted dark chocolate to the remaining cream cheese portion and stir to combine.

Step 10

Use an electric mixer to whisk 1 and a half cups of thickened cream until soft peaks form.

Step 11

Add half the cream to the white chocolate mixture and stir to combine. Add the remaining cream to the dark chocolate mixture and stir to combine.

Step 12

Pour the dark chocolate mixture over the prepared base and smooth the surface. Place in the freezer for 10 minutes or until the surface is firm to the touch.

Step 13

Carefully spread the white chocolate mixture over the dark chocolate mixture. Cover with plastic wrap and place in the fridge overnight to set.

Step 14

Release the sides of the pan. Place the cheesecake onto a serving platter. Sprinkle with 100 grams of grated milk chocolate and dust with cocoa powder. Cut into slices to serve.