Ingredients
- 125 g plain chocolate biscuits
- ½ teaspoon ground cinnamon
- 60 g butter, melted
Filling
- ¼ cup water
- 1 tablespoon gelatine
- 375 g cream cheese
- ½ cup milk
- ½ cup caster sugar
- 60 g white chocolate, melted
- 60 g milk chocolate, melted
- 60 g dark chocolate, melted
- 1 cup cream, whipped
Method
1. Line base of a 20 cm round springform cake tin with foil. Brush sides with oil. Place biscuits in food processor bowl. Process 30 seconds or until finely crushed. Transfer crumbs to medium bowl, add cinnamon and butter; mix until well combined. Press into base of prepared tin. Refrigerate 20 minutes or until firm.
2. To make filling: Place water in small heatproof bowl. Sprinkle gelatine over water. Stand in boiling water. Stir until gelatine is dissolved, cool slightly.
3. Using electric beaters, beat cream cheese until softened. Add milk and sugar, beat until combined. Divide mixture into three even portions. Fold white chocolate into one-third, milk chocolate into another and dark chocolate into remaining third. Fold one-third of the gelatine into each portion. Gently fold one-third of the whipped cream into each portion of the cheese mixture.
4. Spread white chocolate mixture over prepared biscuit base. Cover carefully with milk chocolate mixture, followed by dark chocolate mixture. Refrigerate for 3 hours or until set. Decorate the top with whipped cream and chocolate discs.
