185g crushed plane malt biscuts
90g melted butter
500g cream cheese, softened
400g can of condensed milk
200g nestles white chocolate melts, melted
300ml carton of cream
1tbsp gelatine
1/4cup boiling water
100g nestles dark chocolate meltd, melted
 

Method:

Combine biscut crumbs and butter. Press into base 23cm spring form
pan, refrigerate until firm.   Beat cream cheese and condensed milk until smooth. Beat melted white chocolate then beat in cream.   Combine gelatine and water, stir until disolved. Beat gelatine into cheesecake mixture, spoon over crumb base crust.  Swirl melted dark chocolate thru cheese cake mixture. Refridgerate until firm.