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1
Grease a 24cm (base) springform pan.
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2
Process biscuits in a food processor to fine crumbs, transfer to a bowl.
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3
Melt butter and add to biscuit crumbs, stir until well combined.
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4
Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes.
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5
Using an electric mixer, beat cream cheese, icing sugar and milk until smooth.
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6
Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously.
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7
While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside.
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8
Pour thickened cream into a separate mixing bowl, and whip.
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9
Melt dark chocolate and add half of cream cheese mixture to melted chocolate.
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10
Fold half of the whipped cream into dark chocolate mixture.
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11
Pour dark chocolate mixture over biscuit base and freeze for 10 minutes.
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12
Melt white chocolate and add remainder of cream cheese mixture to melted chocolate.
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13
Fold the remainder of the whipped cream into the white chocolate mixture.
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14
Pour white chocolate mixture over dark. Cover. Refrigerate overnight.
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15
Optional 1 - grate extra chocolate and sprinkle over top
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16
Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 1/2 cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.
