Double chocolate cheesecake

Place the nuts and crushed biscuits in a bowl and mix in the melted butter. Press firmly into the base of a greased 23 cm springform baking tin. Set aside in the fridge.
Melt the white and brown chocolate in separate bowls over pans of gently simmering water. Stir until smooth, then set aside to cool.
Place the cream cheese, castor sugar and eggs into a bowl and beat until smooth. Fold in the whipped cream. Divide this mixture in half and beat one half into the melted white chocolate and the other half into the brown chocolate.
Spoon the white chocolate mixture over the biscuit base, then spoon the brown chocolate mixture over the white layer.
Place baking tin on a baking tray and bake in preheated 160 °C oven for 1 1/4 hours or until cake doesn’t wobble when the pan is shaken. There may be cracks in the surface of the cake, but these will be filled later with cream. Set aside to cool.
TO DECORATE: Melt the white chocolate and spread onto a smooth, clean surface and leave to set. When just set, push a clean wallpaper scraper or palette knife across the chocolate at a 45° angle to make curls. Once the curls are made, set them aside in the fridge.
Spread the sides and top of the cold cheesecake with the thick cream. Press the chocolate curls carefully into the cream to cover the cheesecake.
Chill for at least 2 hours before serving.