Step 1

Crush half the biscuits in a frood processor to create fine crumbs. Combine with melted butter.

Step 2

Press into a greased tin and refrigerate for at least 30 minutes.

Step 3

Filling: Sprinkle gelatine over boiling water and whisk until dissolved. Set aside to cool slightly.

Step 4

Break up the remaining biscuits and set aside.

Step 5

Beat cream cheese with sugar until smooth. Stir gelatine through to combine.

Step 6

Fold through cream, biscuit pieces and chocolate.

Step 7

Spoon mixture over biscuit base and smooth surface. Cover with plastic wrap and refrigerate for at least 4 hours.