For crust:
125g chocolate cookie crumbs
1 / 2 tsp cinnamon
60g butter melted
For the filling:
4càs water
1tbs gelatin
375 g cheese
125ml milk
1 / 2 cup sugar 60g
white chocolate, melted
60 g of milk chocolate, melted
60g dark chocolate, melted
125g chocolate cookie crumbs
1 / 2 tsp cinnamon
60g butter melted
For the filling:
4càs water
1tbs gelatin
375 g cheese
125ml milk
1 / 2 cup sugar 60g
white chocolate, melted
60 g of milk chocolate, melted
60g dark chocolate, melted
1 cup whipped cream
Line with parchment paper pan 20cm. In a bowl, combine cookie crumbs, cinnamon and melted butter, press onto bottom of pan 20minutes and keep cool until it is firm. Soften gelatin in cold water, dissolve over a bowl of hot water or microwave. Beat cream cheese with electric mixer until creamy. Add milk and sugar, beat until blended. Divide mixture into three equal parts, gently fold the melted white chocolate in one hand, chocolate milk in the second and dark chocolate in the past. Equalizing the gelatin in each share, equally divide the whipped cream in the preparations. 
Spread mixture white chocolate over crust, gently cover the mixture of milk chocolate, followed by the mixture of dark chocolate. 
Keep cool 3 hours until it is firm. Garnish with whipped cream and chocolate 
Fresh cheese: a new product in Tunisia, fresh on the shelves of supermarkets 
Recipe from Anne Wilson cheesecakes, meringues, diplomats
cup = 250ml
cup = 250ml
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