Step 1

Process biscuits to a rough crumb, similar to breadcrumbs. Add the butter and sugar and mix well. Press firmly into the base of a 26cm springform cake tin and refrigerate.

Step 2

Sprinkle the gelatine over 2/3 cup (165ml) lukewarm water, and stir until dissolved.

Step 3

Place the chocolate into a glass bowl and microwave on High for 1 minute, stir, microwave further 1 minute and stir again.)

Step 4

In the bowl of an electric mixer, beat the cream cheese and melted chocolate until light and fluffy. With the mixer running, pour in the condensed milk.

Step 5

Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream.

Step 6

Pour into springform pan. Refrigerate for several hours (preferably overnight) until set.