Ingredients
Method
1.Line a 22cm closed springform pan with plastic wrap.
2.Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
3.Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
4.Beat cream cheese, sugar and egg yolks in a medium bowl with an electric mixer until smooth; beat in cream. Melt half the dark chocolate; stir chocolate and gelatine mixture into cream cheese mixture.
5.Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cream cheese mixture, pour into pan.
6.Melt white chocolate. Combine white chocolate and extra cream in a small jug; swirl mixture through cheesecake mixture. Refrigerate overnight.
7.Melt remaining dark chocolate; spread over baking paper into a 20cm square. When set, break the chocolate into small pieces.
8.Remove cheesecake from pan; press chocolate pieces around side of cheesecake.
