Triple chocolate cheesecake

Method: Chocolate biscuit - powdered . Unsalted 80g butter (melted). Mix butter and biscuit then press hard as base. Freeze for 20 min. Dissolve 20g gelatin in hot water. Mix slow speed 400g cream cheese + 1 cup milk (240ml) + 1/2 cup (125g) icing sugar. Add dissolved gelatin gradually and mix. Divide into 2 portion. 1 portion add melted white chocolate and stir gently. Another portion added melted dark chocolate and mix gently. Beat whipping cream/heavy cream until hard and double in size. Divide whipped cream into 2 portions (white and dark chocolate). Mix gently. Pour on top of base and refrigerate for 1 hour or until cake is set.