Decadent Triple Chocolate Cheesecake

• 1 cup plain chocolate biscuit crumbs
• 1/4 cup hazelnut meal
• 40g butter, melted
• 40g dark chocolate, melted
• 750g block PHILADELPHIA Cream Cheese, cubed and softened
• 2/3 cup caster sugar
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 100g dark chocolate, melted, extra
• 100g milk chocolate, melted
• 100g white chocolate, melted
• 1 cup thickened cream, whipped
• raspberry coulis, to serve

1. Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9) springform tin; chill.
2. Beat Philly* and sugar using an electric mixer until smooth.
3. Add the gelatine mixture and beat until well combined.
4. Divide mixture evenly into 3 bowls.
5. Add a quantity of melted chocolate to each bowl and mix until smooth.
6. Fold through a third of the whipped cream into each mixture.
7. Spoon mixture into prepared base, alternating between the three mixtures until all has been used.
8. Lightly swirl mixtures with a skewer and shake to smooth over.
9. Refrigerate 3 hours or overnight until set.
10. Serve with raspberry coulis.

chocolate biscuit crumbs, hazelnut meal, butter, dark chocolate, cream cheese, caster sugar, gelatine, dark chocolate, milk chocolate, white chocolate, cream, raspberry coulis

Taken from www.kraftrecipes.com/recipes/decadent-triple-chocolate-cheesecake-104968.aspx (may not work)