Chocolate Marble Cheesecake (With Recipe!)

                                                               Chocolate Marble Cheesecake

I made this chocolate marble cheesecake for my twin aunts' Birthday last year and consumed it at 11am. It was one of the best breakfast's I've ever had.

Recipe:

• 150g regular (Or for peace of mind-light)philadelphia cream cheese
• 150g chocolate philadelphia cream cheese
• 250g mascarpone cheese
• 300ml double cream
• 300g white chocolate 
• 300g dark chocolate 
• 500g chocolate biscuits (I used a combo of oreos and bourbons)
• 5 tbsp melted butter

For decoration:

200g milk chocolate

200g white chocolate

1. Using a food processor or rolling pin and bowl, crush the biscuits and mix with the melted butter.
2. Add the biscuit mixture to a cake tin and pat till flat. TIP: Key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. Leave to set in the fridge for approximately 30 minutes.
3. Melt the two different types of chocolate in two seperate glass bowls over two seperate pans of water on a low heat (Or alternatively-microwave) stirring occassionally until melted. Remove both bowls from the heat and set aside to cool.
4. Mix the two different types of philadelphia in separate bowls with half of the mascarpone cheese in each bowl with a whisk; hand or electric. Add half the double cream to each and whisk. Finally, add melted milk chocolate to the chocolate philadelphia mixture and melted white chocolate to regular philadelphia mixture and whisk. Don't worry if the mixture looks slightly curdled.
5. Spoon the two mixtures into the tin with set base one tablespoon at a time in dollops. Using a fork, swirl the mixture enough to create a marble affect but not so that the two colours blend. Put this back in the fridge to set for at least two hours but as long as possible.
6. To make the marbled chocolate; melt each type of chocolate separately. Spread the white chocolate over the cheesecake. Pour the milk chocolate on top in a thin-lined grid (Don't worry if it's messy-it doesn't have to be perfect.). Using the handle end of a spoon/fork draw a grid on top of this-dragging the colours so that they blend slightly creating a marbled chocolate topping. Place the cheesecake back in the fridge and leave to set.