Preheat oven to 375 degrees Fahrenheit.

Mix together crumbs, nuts, butter and sugar. Spread and press down in a greased nine inch spring form pan.

In a food processor or with an electric mixer, mix together cream cheese, eggs, sugar and vanilla, until smooth. Pour over crust.

For first two cheesecakes, dollop either melted white chocolate or warmed nutella onto cheese mixture and use a knife to gently swirl.

Bake for 35 minutes, until edges are beginning to brown. Turn off oven and leave cake inside for about an hour to avoid cracks.

Cake One – spread with slightly warmed raspberry jam, place raspberries along circumference. Top the center with shaved white chocolate (I used a peeler and peeled a white chocolate bar) and crushed pistachios.

Cake Two – spread a thin layer of nutella along the circumference and sprinkle that part with crushed hazelnuts and chocolate crumbs. You can also place ferrero chocolates along the edge (using additional nutella as glue).

Cake Three – spread a thin layer of slightly warmed halva spread on cake. Top with crumbled halva, candied pecan pieces and drizzle with silan.