Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 23cm springform tin with baking paper
To make the brownie base melt the butter and dark chocolate together in a pan on a low heat, then let it cool for 5 minutes
In a mixing bowl whisk together the egg and light brown sugar
Add the melted chocolate and butter mixture to the eggs, keep whisking as you pour it in. Then stir in the flour and baking powder
Pour the brownie batter into the tin and bake it for 15 minutes
Let the brownie cool completely in the tin, then carefully remove it from the tin, peel off the baking paper at the back, then put it back in the tin
To make the white chocolate cheesecake layer use an electric hand whisk or stand mixer to mix together the cream cheese and icing sugar until smooth
Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated white chocolate
Smooth it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours
To make the dark chocolate cheesecake layer I use an electric hand whisk or stand mixer to mix together the cream cheese, cocoa powder and icing sugar until smooth
Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated dark chocolate
Smooth it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish