Delicious chocolate cheesecake

Method

1. To make the base: Combine together the biscuit crums and melted butter and press into the base of an 20cm loose-bottomed cake tin and chill whilst preparing the filling
2. To make the filling: Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat 75 ml of the cream until warm. Add the softened gelatine and stir until melted. Whip the remaining cream until thick. Mix together the Philadelphia and sugar until smooth. Whisk the melted chocolate and the gelatine cream into the Philadelphia mixture and then fold in the whipped cream. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for 4 hours or until set
3. To decorate: Just before serving, spoon the chocolate sauce over the cheesecake and sprinkle with the white chocolate shavings and the milk chocolate chunks