|250 g||cream cheese|
|100 g||dark chocolate|
|60 ml||castor sugar|
|80 g||white chocolate|
|100 g||biscuits — chocolate|
|20 ml||cocoa nibs|
|chocolate — Flake, crumbled|
Bring the cream cheese to room temperature and soften with a spoon.
Melt the dark chocolate in a double boiler, remove from the heat and set aside for a few minutes.
Add the chocolate, sugar and cream to the cream cheese and mix well.
Spoon in the bottom of 4 jars.
Top the cheesecake with the cookie crumbs and sprinkle with a few cacao nibs.
Place in the fridge.
Melt the white chocolate in a double boiler, remove from the heat and set aside for a few minutes.
Whisk the cream until soft peaks and fold in the melted chocolate while the chocolate is still warm.
Mix well and spoon on top of the cookie layer in the jar and place back in the fridge to chill.
Place a few raspberries on top and sprinkle with some chocolate flakes when ready to serve.
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