The calculation in the form 26-28 see, you can take and less then cheesecake will be higher.
For the basics:
• 150 gr. chocolate chip cookies;
• 70 gr. butter, melted;
• 1/2 teaspoon ground cinnamon.
For the filling:
• 500 gr. cream cheese;
• 3/4 Cup of milk;
• 3/4 Cup of powdered sugar;
• 100 gr. dark chocolate, melted;
• 100 gr. milk chocolate, melted;
• 100 gr. white chocolate, melted;
• 1 tbsp gelatin;
• 1.5 cups of fatty cream (33-38%).
• 0.5 cups of fatty cream (33-38%);
• 100 gr. dark chocolate.
Add butter and cinnamon.
Mix well before the formation of crumbs and pour into a form, lined with parchment or foil.
Evenly compacted on the bottom of the form, put it in the refrigerator for 20 minutes.
Prepare the filling.
Gelatin, pour 1/4 Cup of water, leave for 10 minutes. Then place in a water bath or on a very low heat and stir to dissolve gelatin.
Beat cream cheese until smooth.
Add milk and powdered sugar.
Divide the mixture into 3 equal parts. In the first part add the white chocolate.
In the second part of the add milk chocolate.
In the third part to add dark chocolate.
In each part, add 1/3 gelatin.
Lather up the cream and add to each part 1/3.
A mixture of white chocolate to be poured on the base of crumbs.
To give a little to harden. Pour on top the mixture with milk chocolate, let harden. To complete the blend with dark chocolate, remove form the fridge for at least 3 hours or until the cheesecake is fully cured.
To prepare chocolate curls melt the chocolate, pour on a smooth, level surface, allowing it to fully harden. To put a sharp knife on the surface of the chocolate horizontally. Press evenly on the blade, pull the knife on himself, adjusting the size of the chip. Whip the cream to cover the cake and complete the decoration with chocolate curls.
For the manufacture of chocolate decorations to paint on parchment, pattern, cut around it with melted chocolate and allow to solidify.