Chocolate / Rasberry / White Chocolate No Bake Cheesecake

• 13 1/2 ounce can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex
• 2 1/2 tablespoons melted butter, salted or unsalted
• 1/2 cup semi sweet chocolate chips
• 8 ounces cream cheese, at room temperature
• 1/2 cup confectioner's sugar
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 8 ounces cream cheese, at room temperature
• 1/3 cup rasberry jam
• 1/2 cup confectioner's sugar
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 8 ounces white chocolate, chopped, not chips
• 8 ounces cream cheese, at room temperature
• 1/2 cup confectioner's sugar
• 1 teaspoon vanilla extract
• 2 ounces semi sweet chocolate melted for drizzling

1. Break up cookies and crush in food processor or blender to make fine crumbs, add melted butter and pulse until combined
2. Press into bakers sprayed 9 inch springform pan.
3. Freeze while making filling
4. MAKE CHOCOLATE CHEESECAKE
5. Melt chocolate chips in the microwave just until smooth, cool to room temperature
6. Beat cream cheese with confectioner's sugar, and vanilla until smooth
7. Beat in melted chocolate
8. Beat cream until it holds firm peaks
9. Fold cream into cream cheese / chocolate mixture until uniform in color
10. Spread into prepared crust, smoothing top and refrigerate while preparing rasberry cheesecake layet
11. MAKE RASBERRY CHEESECAKE
12. Beat cream cheese, confectioner's sugar, rasberry jam and vanilla until smooth
13. In another bowl beat cream until it holds firm peaks
14. Fold whipped cream into rasberry/ cream cheese mixture until uniform in color
15. Spread carefully over chocolate cheesecake layer smooth top refigerate while making white chocolate cheesecake layer
16. MAKE WHITE CHOCOLATE CHEESECAKE
17. Melt white chocolate in the microwave just until smooth, cool to room temperature
18. Beat cream cheese, confectioner's sugar and vanilla until smooth
19. Beat in white chocolate
20. Beat cream until it holds firm peaks
21. Fold into white chocolate/cream cheese mixture until well blended
22. Spread carefully over rasberry cheesecake layer, smoothing top.
23. Cover and refigerate at least 6 hours or overnight
24. Remove sides of springform pan
25. Garnish with fresh rasberries and chocolate shavings.
26. Drizzle with melted chocolate

chocolate hazelnut, butter, semi sweet chocolate chips, cream cheese, sugar, vanilla, cold heavy whipping cream, cream cheese, rasberry, sugar, vanilla, cold heavy whipping cream, white chocolate, cream cheese, sugar, vanilla, chocolate

Taken from cookpad.com/us/recipes/490019-chocolate-rasberry-white-chocolate-no-bake-cheesecake (may not work)