Method Prep:30min › Extra time:1hr20min chilling › Ready in:1hr50min
Crush biscuits until the consistency of bread crumbs. Melt butter and mix with maple syrup. Combine butter mixture and biscuits then push into a 17cm round tin (a removable base makes for safer removal) to form the base. Refrigerate.
Melt dark chocolate and set aside to cool.
Whip cream with a hand mixer until soft peaks begin to form. Remove half of the whipped cream and set this aside. Fold cooled dark chocolate into the rest of the whipped cream until well combined. Set this aside.
In another bowl beat cream cheese until it is a smooth consistency. Remove half of the cream cheese and set this aside.
Combine half of the cream cheese and dark chocolate cream mixture together, folding it gently until well combined.
Take base out of fridge and pour mixture over the top. Refrigerate for approximately 40 minutes until the mixture has set.
Repeat steps 2 to 6 for milk chocolate layer using the remaining whipped cream and cream cheese.
Shave some white chocolate over the top, or even create some chocolate run-outs for a pretty presentation.