Triple Chocolate Cheesecake

To prepare the triple chocolate cheesecake, start with the base: put the cocoa cookies in a food processor 1 and pulse them until finely ground, then transfer them to a bowl and add the melted butter 2, mixing well until you get a uniform mixture 3.

Pour the cookie mixture into an 8-inch springform pan already buttered and fully lined with parchment paper 4, then press down firmly with a meat mallet 5 or the back of a spoon to create a solid base 6. Chill in the refrigerator for 30 minutes (or in the freezer for 10 minutes).

Now make the first layer, the dark chocolate one. Soak the gelatin in cold water for 5–10 minutes 7. Meanwhile, chop the dark chocolate 8 and melt it in a bain-marie or in the microwave 9.

Place the Philadelphia cream cheese in a bowl, add the powdered sugar 10 and stir to combine 11. Heat 1/3 cup (80 ml) of heavy cream in a small saucepan 12.

Add the well-drained gelatin 13 and stir until it has dissolved 14. Pour the hot cream over the dark chocolate 15.

Stir to combine 16 and then add the mixture to the bowl with the cream cheese and sugar 17. Mix everything well 18.

You should obtain a smooth cream 19; this will be the first layer. Take the base from the refrigerator and pour the dark chocolate cream over the now-set cookie crust. Level it well with a spoon, then return it to the refrigerator. Let it firm up for 30 minutes. In the meantime, proceed in the same way to make the milk chocolate layer: soak the gelatin in cold water and in a bowl mix together the cream cheese and powdered sugar 21.

Now chop the milk chocolate 22, transfer it to a bowl and melt it in the microwave 23. Dissolve the gelatin in the hot cream and pour it into the melted chocolate 34.

Stir well with a spoon 25 until you obtain a homogeneous mixture, then pour it into the bowl with the cream cheese and sugar 26 and mix until you have a smooth, even milk chocolate cream.

Take the pan from the refrigerator and pour the milk chocolate cream over the dark chocolate layer 28. Level well and return to the refrigerator to set for about 30 minutes. Meanwhile, prepare the final layer, the white chocolate: chop it finely 29, transfer it to a bowl and melt it in a bain-marie or in the microwave 30.

Soak the gelatin and mix together the cream cheese and powdered sugar 31. Dissolve the gelatin in the hot cream 32 and pour the mixture into the melted white chocolate 33.

Mix well, then pour into the bowl with the cream cheese and powdered sugar 34. Stir until you obtain a homogeneous mixture 35, then take the pan from the refrigerator and pour the white chocolate cream over the milk chocolate layer to form the third layer 36.

Level the surface 37 and let it set in the refrigerator for at least 4 hours. After the resting time, the cheesecake will be well set 38, so carefully remove the parchment paper from the sides 39.

Use a vegetable peeler to shave curls from the three chocolates 40 and arrange them on the surface to create a decorative ring 41. Your triple chocolate cheesecake is ready to enjoy 42!