Mix the crushed chocolate cookies with the butter at room temperature until forming a paste and line the bottom of the mold. Refrigerate for approximately 40 to 60 minutes.
Beat the cream cheese with the whipping cream and sugar until well combined.
Hydrate the gelatin with 3 tablespoons of water. Let it rest for about a minute. Then pour the hot water over the hydrated gelatin until fully combined.
Once the gelatin is prepared, incorporate it into the cream cheese mixture. Do this in a thin stream while the mixer is on.
Melt the chocolates in a double boiler or in a microwave.
Separate the cheese mixture into two equal parts.
In one part, incorporate the melted white chocolate, as well as the teaspoon of vanilla and continue mixing with a whisk.
Repeat the same procedure with the other part of the cheese. Only now add the melted milk chocolate and the tablespoon of Nutella. Beat with a whisk.
Remove the cookie base from the refrigerator and pour the cheese mixtures. First, the half of the white chocolate mixture, then the half of the milk chocolate mixture. After that, the last half of the white chocolate and finally the milk chocolate.
With a spatula, lightly mix to create the marbled effect.
Melt the dark chocolate and pour it over the cheesecake, then use a toothpick to create the marbled effect.
Refrigerate preferably for 24 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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