Neapolitan Cheesecake

350 g (12 oz) chocolate cookies

100 g (3.5 oz) butter, melted

500 g (18 oz) cream cheese

1/2 cup sugar

100 g milk chocolate

2 tsp strawberry essence

2 drops pink food coloring

1 tsp vanilla extract

1 Cup cream, whipped plus 1 Tbsp liquid cream

1. Process the cookies to a fine crumb in a food processor. Add the melted butter and process until well combined. Grease a (approx) 20 cm springform cake pan. Whatever size you have will do just fine. Press the cookie mix into the base and up the sides. Place in the refrigerator to chill while you make the filling. 2. Combine the cream cheese and sugar. Mix until there are no lumps of cream cheese. Separate among three bowls. 3. Place a heatproof bowl over a saucepan of gently simmering water. Break the milk chocolate into chunks and place in the bowl along with 1 Tbsp liquid cream. Melt the chocolate while stirring so that it doesn't burn. Pour into one of the bowls of cream cheese and mix well to combine. Fold in one third of the whipped cream. Pour over the chilled base and return to the refrigerator. 4. Take another bowl of cream cheese and add the strawberry extract and pink food coloring, combine well and fold in 1/3 of the whipped cream. Spread over the chocolate layer and return to the refrigerator. 5. Make the final layer by adding the vanilla to the last portion of cream cheese, mix well, fold in the remaining whipped cream and spread this mixture over the strawberry layer. Return to the refrigerator to chill until set.