Triple Layer Chocolate Baked Cheesecake

Triple Layer Chocolate
Baked Cheesecake

I tried this recipe for my son's birthday, and was very surprised at how good this was it was so smooth and velvety that no one believed I made it and the 3 coloured layers really do look professional - it needs to be made the day before you need it or at least 6 hours before so that it can set. This will be big enough for 10-12 people as it is rich .

1/4 cup flaked almonds.
butter for greasing 

120g milk chocolate, finely chopped 

120g white chocolate, finely chopped 

120g dark chocolate, finely chopped 

1kg cream cheese, softened 

1- 3/4 cups granulated sugar 

4 large eggs, at room temperature 

3/4 cup thickened cream 

120g dark chocolate, finely chopped 

1/2 cup thickened cream 

2 tsp Vanilla bean paste or extract
Chocolate curls and strawberries (opt)

1. Preheat oven to 160C.
2. Remove the side from a 26” spring-form pan. Trim a piece of cardboard circle so it fits within the curved lip of the bottom of the spring-form pan. Cover the top of the cardboard-lined spring-form bottom with a double piece of aluminium foil, leaving a piece overhang all the way around the edge. Carefully attach the side of the spring-form so as not to tear the foil. Wrap the foil overhang halfway up the side of the spring-form pan. This will make it easy to remove from the pan. Also have ready a roasting pan with high sides that will fit the spring-pan for a bain-marie.
3. Generously butter the bottom and side of the prepared spring-form pan. Press the Almonds onto the bottom of the prepared pan crushing slightly. Refrigerate. 
4. Melt the milk, white and dark chocolates separately using a double boiler or in the microwave oven at 30 second intervals until just melted.
5. In the bowl of a heavy duty electric mixer using the paddle attachment, beat the cream cheese for 3 to 5 minutes until smooth and creamy.
6. Beat in the sugar.
7. Reduce the speed to medium and one at a time beat in the eggs, beating well after each addition. Add vanilla.
8. Beat in the cream until well combined. 
9. Divide the cheesecake batter into 3 medium bowls.
10. Using a rubber spatula, fold in the milk chocolate just until combined. Pour the batter into the prepared pan.
11. Fold the white chocolate into one the other bowl of batter and gently pour on top of the milk chocolate batter. Spread very carefully over the milk chocolate so that it sits on top – and doesn’t get mixed in.
12. Fold the dark chocolate into the remaining cheesecake batter and gently pour it on top of the white chocolate batter. Spread very carefully over the white chocolate so that it sits on top – and doesn’t get mixed in.
13. Place the cheesecake in a large pan on the centre rack of the oven. Pour boiling water into the roasting pan so that the water comes halfway up the side of the spring-form pan.
14. Bake the cheesecake for 1 hour and 45 minutes to 2 hours, or until set. Turn off the oven and let the cheesecake sit in the oven with the door closed for an additional hour. This will prevent the cake from cracking on top.
15. Remove the cheesecake from the oven and cool to room temperature. 
16. Refrigerate the cheesecake overnight or for at least 5 hours, until firm. 
17. To make the glaze, place the chocolate in a medium bowl. In a small saucepan over medium heat (or in the microwave for 1 – 2 mins), bring the cream to a gentle boil.
18. Pour the hot cream over the chocolate and let sit for 30 seconds to melt the chocolate. Whisk until smooth.
19. Pour the topping mixture onto the centre of the cheesecake. Spread the topping evenly over the top of the cheesecake. 
20. Refrigerate the cheesecake for 10 minutes to set the topping. 
21. Run a knife around the edge of the cheesecake to loosen it from the spring-form pan. Remove the side of the spring-form pan.
22. Transfer it to a serving platter. Cut the cheesecake with a sharp, thin-blade knife, dipping the blade in hot water and wiping it dry between each slice.
23. Decorate with chocolate curls and strawberries.