IngredientsPlain chocoalte biscuits – 250 grams Dark chocolate biscuits – 150 grams Cream cheese – 1 ½ cups Butter – 150 grams Gelatin – 2 tsp Fresh cream – 2 cups Castor sugar – 1/2 cup Vanilla essence – 1 tsp
For garnishingWhite chocolate – 180 grams
Butter a nine-inch spring form tin. Crush the chocolate biscuits and put them in a bowl. Add the remaining butter and mix. Line the spring form tin with this mixture and press well. Keep it in the refrigerator for fifteen minutes. Mix gelatin with two tablespoons of water and melt it in the microwave oven for forty five seconds. Take fresh cream in a bowl. Add castor sugar and mix. Add vanilla essence and cream cheese and continue to mix. Melt white chocolate in the microwave oven at 60% for one minute. Whisk well and add it to the cream and cheese mixture. Mix well. Pour the melted gelatin through a strainer into the above mixture and mix well. Pour this mixture over the biscuit base in the spring form tin. Let it set in the refrigerator for one and a half to two hours. Just before serving gently slide in the dark chocolate biscuits all round the outer edge of the cheese cake. Sprinkle some grated white chocolate over the top. Cut into wedges and serve.