Cherry Neapolitan Cheesecake

Place crust ingredients in a high speed food processor and blend to form a sticky dough.

Press evenly into a 23cm square loose-bottomed tin or silicon mould. Refrigerate while you prepare the filling.

Blend basic filling ingredients in a high speed food processer and blend until smooth (this may take a few minutes).

Divide basic cheesecake filling into 3 separate bowls. Into the first bowl, add vanilla and combine. Set aside.

Add second bowl back to the blender with the cherries and beetroot / berry powder, blending until combined. Return cherry layer to second bowl and set aside.

Add third bowl to blender with the raw cacao powder, combine and set aside.

Remove base from fridge and spoon in cherry layer, smoothing the top evenly. Freeze for 30 minutes, before adding chocolate layer.

Freeze again for 30 minutes until just set. Finally, add vanilla layer. Freeze whole cheesecake for 8 hours (or overnight).

Remove and allow to come to room temperature, then slice. Drizzle over raw chocolate and top with a fresh cherry before the chocolate sets. Enjoy!