INGREDIENTS:

Base:
200 g (2 cups) cocoa biscuits 40g (2 tbsp) melted butter White cream cheese:
200 g (0.8 cup) softened cream cheese
60 g (0.5 cup) sugar (put in the cream cheese)
200 ml (1 cup) whipping cream at room temperature 10 g gelatin and
4 teaspoons cold water
5ml vanilla extract

Chocolate Cream Cheese:

200 g (0.8 cup) softened cream cheese
60 g (0.5 cup) sugar (put in the cream cheese)
200g whipped cream at room temperature
10 g gelatin and 4 teaspoons cold water
5 ml (1 tsp) vanilla extract 150g (1.5 cups) chocolate 20cm mold Acetate sheet

METHOD:

Crumble the biscuits, add the melted butter and mix the ingredients. Press into the bottom of the mold and leave to rest for 20 minutes in the refrigerator.

Mix softened cream cheese with powdered sugar. Prepare the gelatin and let it swell. Add the gelatin to the whipped cream and stir.

The whipped cream should be at room temperature or slightly warmed. Add cream cheese, vanilla extract to mixture and pour over prepared, cooled cookie. Leave in the refrigerator for 1 hour.

Also prepare chocolate cream cheese. Repeat the process of preparing the white cream and at the end add the melted chocolate, mix the ingredients and pour over the white cream.

Leave in the refrigerator for another hour, then sprinkle the surface of the cheesecake with cocoa.