Ingredients
Method
1.Line 22cm springform tin with plastic wrap.
2.Process biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Refrigerate 30 minutes.
3.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4.Beat cheese, sugar and egg yolks in medium bowl with electric mixer until smooth; beat in cream. Stir in dark chocolate and gelatine mixture.
5.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture. Pour filling into tin.
6.Combine white chocolate and extra cream in small jug. Swirl white chocolate mixture through cheesecake mixture. Refrigerate overnight
7.Spread dark chocolate over baking paper to a 20cm square. When set, break chocolate into small pieces.
8.Remove cheesecake from tin to serving plate. Press chocolate pieces around side of cheesecake
