Ingredients

• 300g Arnott’s Choc Ripple biscuits
• 150g butter, melted
• 100g frozen raspberries, thawed
• 750g cream cheese, softened
• 1 cup (220g) caster sugar
• 3 Coles Australian Free Range Eggs
• 300g sour cream
• 200g white chocolate, chopped, melted
• 50g milk chocolate, chopped, melted
• 50g dark chocolate, chopped, melted
• Mixed berries, to decorate
• Lindt Lindor Strawberries & Cream & Milk chocolate balls, to decorate
• Chopped Cadbury Cherry Ripe bar, to decorate

Method

• Step 1 Preheat oven to 160°C. Line the base and side of a 20cm round (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Place in the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
• Step 2 Meanwhile, place the thawed raspberries in a small saucepan over medium heat. Cook for 5 mins or until raspberries collapse and the liquid thickens slightly. Press through a fine sieve into a small bowl. Discard seeds.
• Step 3 Place the cream cheese and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the sour cream and process until smooth. Reserve one-third of the cream cheese mixture in a bowl for the chocolate cheesecake filling.
• Step 4 Add the white chocolate to the remaining cream cheese mixture and process until smooth. Reserve half the white chocolate mixture in a bowl for the white cheesecake filling. To make the pink cheesecake filling, add the raspberry puree to the remaining white chocolate mixture and process to combine.
• Step 5 To make the chocolate cheesecake filling, add the milk chocolate and dark chocolate to the reserved cream cheese mixture and stir to combine.
• Step 6 Pour one-third of the chocolate cheesecake filling into the prepared pan. Pour over one-third of the white cheesecake filling, then pour over one-third of the pink cheesecake filling. Continue layering with remaining chocolate cheesecake filling, white cheesecake filling and pink cheesecake filling. Swirl with a skewer to create a marbled effect.
• Step 7 Bake for 1 hour or until just set. Turn oven off. Leave cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
• Step 8 Place cheesecake on a serving plate. Decorate with berries, chocolate balls and Cherry Ripe bar.