Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form with 2 sheets of foil, wrapping the foil tightly around the bottom and up the sides. Place the graham crackers into a food processor and pulse for a few minutes until fine crumbs form. Pour in the melted butter and pulse again to coat the crumbs. Transfer the crumbs into the prepared pan. Use a potato masher or the back of a large spoon to press the crumbs firmly into the bottom of the pan, creating an even crust.

Prepare the batter for the first cheesecake layer. Place the softened cream cheese into a mixer bowl and whisk on high speed for 6 to 7 minutes, until the cream cheese is light and fluffy. Add the ricotta cheese, melted chocolate, cocoa powder, vanilla and sugar. In a small ramekin, combine the instant coffee and boiling water, then stir until dissolved. Pour the coffee into the mixer bowl, then whisk all the ingredients together for 3 to 4 minutes, scraping down the sides of the bowl often.

Add the eggs last and whisk for about a minute, until well combined. Pour the cheesecake batter over the prepared crust and use a spatula to level the batter. Place the spring form pan onto a larger baking sheet, then add enough water to cover the bottom of the pan. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes; the sides should be set and the center just slightly wobbly. Allow the cake to cool completely before making the 2 final layers.

For the milk chocolate layer: whisk the cream cheese and ricotta cheese on high speed for a few minutes, until smooth and creamy. Add the melted milk chocolate, vanilla extract and whisk again for a few minutes. Add the chilled heavy cream and confectioner's sugar next. Whisk for a few minutes until light and fluffy. Scrap down the sides of the mixing bowl often.

In a small ramekin, combine the unflavored gelatin and water. Microwave the mixture for 45 seconds, stirring every 10 seconds, until the gelatin is completely dissolved. Do not wait for the gelatin to cool; pour the hot gelatin directly into the batter and whisk on high speed for 30 seconds. Pour the batter over the cooled dark chocolate layer. Tap the pan a few times to level the batter. If desired, line the sides of the pan with an acetate cake collar before adding to add height to the pan.

Allow the milk chocolate layer to set in the refrigerator for 30 minutes, then prepare the white chocolate layer. Whisk together the cream cheese and ricotta for a few minutes, then add the melted white chocolate and vanilla extract. Whisk again for a few minutes, then add the cream. Whisk until the mixture is fluffy, about 3 minutes. Prepare the gelatin mixture again, the same way as for the milk chocolate layer, then add to the batter and whisk for 30 seconds.

Pour the white chocolate batter over the chilled milk chocolate. Tap the pan a few times to level the cake, then refrigerate for a minimum of 6 hours, or let it set overnight. When ready to serve, remove the cheesecake from the pan and onto a cake stand. Prepare the chocolate ganache, if desired (find the recipe link above). Pour it over the top and use an off-set spatula to nudge the chocolate down the sides.

If desired, prepare a simple whipped cream. Whisk the chilled cream with the sugar and vanilla for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip, I used Ateco #847.