100g butter 1 packet crushed tennis or marie biscuits ½ teaspoon ground cinnamon 1 tub cream cheese ½ cup milk ½ cup castor sugar 60g each of melted white, dark and milk chocolate 250 ml whipped fresh cream ¼ cup boiling water 1 tablespoon gelatine
Place biscuits, butter and cinnamon in food processor and process until combined. Spoon into a springform tin and refrigerate for about 20 minutes until firm. Dissolve gelatine in water and cool slightly. Beat cream cheese, milk, sugar and gelatine together and then divide mixture in to 3 bowls. Fold each melted chocolate into each of the mixtures. Gently fold in the whipped cream into each portion. Spread white chocolate mixture onto biscuit base first, followed by milk chocolate and then dark chocolate. Refrigerate until firm. Sprinkle grated top deck.