The most amazing Triple Chocolate Cheesecake

We had this party last night.
A friend called me and asked: Hey Vic, which ingredients do I need to make a chocolate cake? So I thought, you know what, I will do it. I've been wanting to do something fancy for a long time (only problem is that I am on a diet, but...it was ok, I bought strawberries to eat while I was doing it).

So it it a very nice Cheesecake. It requires a lot of time and prep. But you can do it while you are doing something else because each stage has like a 30 min. "rest".

So here you go:
You will need:
Layer 4:
150gm dark chocolate, finely chopped
150ml Pure cream (I'm not sure the light will work)
2 egg yolks
1/4 cup water (Around 30ml)
Cocoa power for dusting

Layer 3
240g 70% dark chocolate, finely chopped
600g firm ricotta (Full cream)
20g icing sugar

Layer 2
240g compound white chocolate
600g firm ricotta (full cream)

Layer 1
60g caster sugar
60g sour cream
100g butter divided in 60g and 40g / softened
90g plain flour - sieved
30g cocoa powder - sieved


Method:
Starting with layer 1:
Pre heat oven to 180c.Beat sugar, sour cream and 60g of the butter for around 3 minutes, until smooth and pale. Add the cocoa and Flour (that's when I sieved it) and mix it to combine. put it in between 2 pieces of baking paper and roll it until 1 cm tick. Its not really a dough, don't get scared.
Take one of the baking papers out, and bake it for 25 to 30 min, until crispy.
Wait until cool enough to use your hands and break it in pieces.

I put the butter to melt on the hot cake

Add to food processor to create crumbs - Add the 40g of butter, melted to the food processor and mix to combine. Press into  a base 22cm ring mould and place back in the oven for 8 to 10 min. let it cool.

Layer 2 
Melt the white chocolate in a heatproof bowl over a pot of simmering water for 2-3 min. Process the ricotta in the food processor until creamy and smooth. Pour in the chocolate and process to combine.
Spoon over the crumb with a spatula, smooth the top to be flat and balanced in both sides, and refrigerate for 30 to 40 min.

Layer 3
Melt the chocolate in a heatproof bowl over a pot of simmering water for 2-3 min. Process the ricotta with the sugar in the food processor until creamy and smooth. Pour in the chocolate and process to combine. Spoon it over the white chocolate layer using a spatula and again, refrigerate for 30 to 40 min.

Layer 4
Combine dark chocolate and cream in a heatproof bowl over a saucepan of simmering water, stir occasionally until smooth (3 to 5 min). At the same time which yolks and water in a heatproof bowl over a saucepan of simmering water until light and fluffy (2 to 3 min). fold in the chocolate mixture, transfer to an electric mixer, whisk until thick and cooled to room temperature (6 to 8 min) .
Spoon over the cake (it will be more liquid) and refrigerate for 3 hours.

Dust with cocoa on the top or any other decoration...