In a food processor, crush graham cracker until nice and fine. Add 2 tablespoons of melted butter and pulse a few times until the mixture resembled wet sand. Add more butter, if needed.

Transfer the mixture into 7-inch round springform pan and evenly distribute all over the bottom, packing it down well. Place it in the fridge while you work on filling.

In a small bowl, mix together gelatin and 42g of cold water. Stir well and let it stand for 5 minutes.

Meanwhile, place each type of chocolate in a microwave in separate microwave safe bowls. Then melt each bowl of chocolate separately in a microwave until nice and smooth. (To melt chocolate in microwave: Microwave for 1 minute at 50% power. Stir and microwave again for 30 seconds at 50% power. Repeat until the chocolate is completely melted.)

In a large mixing bowl with a whisk attachment, whip heavy whipping cream until stiff peaks form. Transfer into another bowl.

Add in the whipped cream and gelatin and mix again until combined.

Divide the cream cheese mixture into 3 equal parts and then add melted chocolate into each one. Gently fold each mixture until well combined.