1 250g packet Chocolate Ripple biscuits (these are a plain chocolate cookie, for those international visitors!) - I couldn't find these elusive chocolate ripple biscuits so i used half scallywags (my fave) and half butterscotch snaps. worked really well!
50g milk or dark chocolate,melted
3 tsp gelatin powder
1/4 cup of water
2 x 250g packets Philly cream cheese, softened
1/2 cup caster sugar
1 x pkt Tim Tam biscuits ,chopped (OK, so maybe you international people may have trouble finding Tim Tams...but seriously, these are the best bickies EVER)
1 x 300ml carton thickened cream, whipped
Process chocolate biscuits until finely crushed. Add butter and process until just combined. Press biscuit mixture evenly over base of a 20 cm spring-form tin. Cover and refrigerate while preparing filling.
Sprinkle gelatin over the water in a small heatproof jug.Stand jug in a small pan of simmering water and stir until gelatin is dissolved. Leave aside to cool slightly. Beat cream cheese & sugar with electric mixer until smooth. Stir in gelatin mixture, then chopped Tim Tams. Fold in whipped cream. Pour filling into prepared tin. Drizzle choc in parallel lines (about 1cm apart) across cheesecake. Pull a skewer backwards & forwards through choc to create a lovely pattern on the top of the cheesecake. Refrigerate cheesecake for about three hours or until set.