No Bake Triple Chocolate Cheesecake

• Whiz the biscuits in a food processor until they are finely crushed. Add the melted butter and mix until it’s all moistened and sandy in texture. Press and pack the crumbs into the base of the tin. Put the tin in fridge until needed. 
• Melt white chocolate (I used milky bars) in microwave or in a heatproof bowl set over a pan of simmering water (make sure the base of bowl doesn't touch the water). Set melted white chocolate aside until it's cool slightly.
• Beat cream cheese with hand blender until it's smooth. Add icing sugar and vanilla extract.
• Fold in the cooled melted White chocolate.
• This step is optional but I would highly recommend if you want to give cheesecake a more silky, creamy and velvety texture. In a separate bowl beat double cream or heavy cream (they are same) until it's fluffy. Add this in chocolate and cream cheese mixture and fold in gently. Add Nutella and mix together.                                          
• Remove crust from the fridge and spread filling on top of chilled crust. Use a spoon or spatula to smooth it down.                                 
• Refrigerate for at least 5-6 hours. I chill mine overnight. The longer you will refrigerated, the perfect the no-bake cheesecake will set up.

You can serve cheesecake with your favourite toppings. I have poured melted Lindt chocolate bar all over the cheesecake. To create marble effect use the leftover white chocolate. Drizzle randomly on top of the milk chocolate topping and swirl both toppings together to create a marble effect. 

I have used Lindt chocolate truffles and chocolate dipped strawberries to decorate the cheesecake. you can use any topping of your choice.

To take the cake out of tin run a knife around the edges to loosen the the rim around the cheesecake.

You can cover and store leftover cheesecake in the refrigerator for up to 4-5 days.