185g (1.1/2 cups) crushed, plain chocolate biscuits.
90 g butter, melted
500g cream cheese at room temperature
400g can sweetened condensed milk
200g (1.1/3 cups) white melts, melted
300ml carton cream
1 tbsp gelatine, 1/4 cup boiling water
100g (2/3 cup)dark melts, melted.
Combine biscuit crums and butter, press into base of a 23cm springform pan, refrigerate until firm.
Beat cream cheese and sweetened condensed milk until smooth. Beat in white melts, then beat in cream.
Combine gelatine and water, stir until dissolved. Beat gelatine mixture into cheesecake mixture.
Spoon over crumb crust. Swirl dark melts through cheesecake mixture.
Refrigerate until firm. (Can be made in advance and frozen)