Quadruple Chocolate Cheesecake

Four types of Great British Chocolate in a cheesecake - this treat simply cannot be missed!

Recipe

ingredients	preparation
300g digestive biscuits	In a food processor blitz the biscuits to fine crumbs
150g unsalted butter	Melt the butter and stir it through the biscuit crumbs
100g CHD-P70SA	Chop the chocolate buttons and mix through the crumbs. Press the mix firmly into an 18cm cake ring and set aside

ingredients

preparation

In a food processor blitz the biscuits to fine crumbs

Melt the butter and stir it through the biscuit crumbs

Chop the chocolate buttons and mix through the crumbs.

Press the mix firmly into an 18cm cake ring and set aside

ingredients	preparation
650g full fat cream cheese 175g caster sugar	Mix the cream cheese and sugar together to a smooth paste
100g double cream (48%)	Mix in the double cream
3piece(s) Egg	Mix in the eggs and ensure all ingredients are well incorporated. Split the mix into three bowls (350g in each bowl)
135g CHD-P55SA	Melt the dark chocolate and mix with one amount of the cheesecake mix. Pour on top of the biscuit base and level the surface.
135g CHM-Q35SA	Melt the milk chocolate and mix with one amount of the cheesecake mix. Pour on top of the dark chocolate layer and level the surface.
135g CHW-Q27SA	Melt the white chocolate and mix with the remaining amount of cheesecake mix. Pour on top of the milk chocolate layer and level the surface. Bake the cheesecake for 60 minutes at 110c