- In a food processor, blend the biscuits, sugar and cocoa powder together until they resemble fine, sandy crumbs.
- Add in the melted butter and pulse the food processor for a few seconds until they resemble slightly wet sand grains.
- Remove the biscuit crumbs and press well onto a 23cm springform pan.
- Add gelatine to water and put it over the stove until the gelatin dissolves. Set aside to cool slightly.
- In a bowl, whisk the whipping cream and 3 tbsp of sugar together until soft peaks form. Set aside.
- In another bowl, whisk the cream cheese and 1/2 cup sugar together until creamy.
- Add the gelatine mixture into the cream cheese and beat until well combined.
- Fold in the whipped cream into the cream cheese mixture. Gently beat it to combine the cream cheese with the whipped cream.
- Divide the mixture into three equal parts.
- Pour the slightly warm dark chocolate into one part of the mixture while beating it with one beater attachment (on a handheld beater) until thoroughly mixed through. Pour into the springform pan over the biscuits.
- Using a spatula, smooth the layer until it is reasonable flat.
- Repeat steps 10 & 11 with the milk chocolate, pouring it over the dark chocolate layer.
- Repeat steps 10 & 11 with the white chocolate, pouring it over the milk chocolate layer.
- Cover the top of the springform pan in foil and place it into the fridge for at least 4 hours.
*DO NOT pour chocolate into the cream cheese mixture without beating it immediately, otherwise you'll have small (or large) pieces of chocolate - unless you want it to be a chocolate chip cheesecake. The milk chocolate layer turned out a little like chocolate chip cookie and tasted pretty good actually.
*I used leftover white chocolate with 2-3 drops of food colouring from my previous cooking to draw concentric circles with a piping bag. Then I ran a skewer from the side of the cake towards the center and then in the opposite direction around the cake to produce the spider web effect.