Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
Melt the Milk Chocolate in a small bowl in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid).
Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate into one of them. Fold the mixture together until smooth, and then spread onto the cheesecake base.
In the Second Bowl, add in the Strawberry Jam and Pink Food Colouring and mix till combined and smooth. Spread on top of the Chocolate Layer.
In the final bowl, add in the Vanilla Extract and mix till combined. Add on top of the Strawberry Layer. Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
Remove the cheesecake from the tin, and then decorate with some whipped cream (Whip the 150ml Double Cream with the 50g Icing Sugar) and pipe on, some triple chocolate curls, or grated chocolate and some Fresh Strawberries and ENJOY!