For the cheesecake base - blitz the digestive biscuits to crumbs.

Melt the butter and mix with the biscuit crumbs and the cocoa nibs before pushing into a 6cm cake ring. Push the biscuit crumb onto the base and the sides of the ring

Whisk until the cream has soft peaks

Mix the sugar and cream cheese together then whisk into the cream.

Melt the chocolate to 45c and pour into the cheesecake mix. Stir quickly to ensure it does not set into small lumps.
Pipe the milk chocolate cheesescake 3/4 of the way up the ring
Pipe the white chocolate cheesecake into the middle of the milk chocolate cheesecake to create a white chocolate center.
Allow to set in the fridge for 2hrs

If you wanted to make this a white chocolate cheesecake instead, replace the 823 milk chocolate with 300g w2 white chocolate

Warm liquid cream #1 with coffee, milk, glucose. Infuse for 30 mins

Bring to the boil and add gelatine

Pour liquid over your Callebaut W2 White chocolate and emulsify with the immersion blender

Add the cold liquid cream #2 and blend again.

Cool quickly and refrigerate overnight. Whip when needed to obtain a smooth texture