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.
2.Sprinkle the gelatine over 2/3 cup (165ml) lukewarm water, and stir until dissolved.
3.Place the chocolate into a glass bowl and microwave on High for 1 minute, stir, microwave further 1 minute and stir again.)
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.
5.Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream.
6.Pour into springform pan. Refrigerate for several hours (preferably overnight) until set.