Separate the three-part mold, top and base, and remove the flexible inserts. Use a permanent marker to define the fill line on the outside of the outer mold. It will be easier to fill correctly.

Combine both chocolates in a bowl. Melt in the microwave or double boiler and pour chocolate into a pastry bag or measuring cup with a spout. Fill the base piece of the mold with melted chocolate to the fill line. Insert the flexible parts into each cavity and place the top piece into the mold.

Turn the mold over and tap gently on the counter to pop any air bubbles. Rub softly to make sure all the chocolate fills the entire cavity. Set in the refrigerator for 20 minutes.

Melt the white chocolate in the microwave or double boiler. Place softened cream cheese in a bowl. Add the melted chocolate and confectioners’ sugar. Stir with a spatula until smooth and combined. Put mixture in a pastry bag and set aside.

Remove the top mold and gently release the silicone inserts. Pour a thin layer of dulce de leche into the mold cavity. Pipe cheesecake filling over caramel. Place into fridge to set.

Melt the white chocolate in the microwave or double boiler. Fold in the praline paste. Use a hand blender to smooth any lumps. Stir in the crisp rice cereal and Viennese crunch and allow to cool.

Remove the top mold and gently release the silicone inserts. Fill with the crunchy praline filling almost to the top of the mold. Place into fridge to set.

Melt the remaining chocolate again and pour a thin layer over the filled bar to seal the filling.

Refrigerate until chocolate is hardened and ready to release from mold.

Decorate with luster dust or metallic paint. You can also drizzle with additional melted chocolate and add sprinkles for a pop of color.