• 1 pkt Arnott's Choc Ripple biscuits
  • 100g butter, melted
  • 2 tbsp hot water
  • 1 tbsp gelatine powder
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 cup thickened cream
  • 3/4 cup caster sugar
  • 150g white chocolate, melted, cooled
  • 50g dark chocolate, melted, cooled
  • Brush a 16 x 26cm slab pan with melted butter to grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.
  • Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  • Meanwhile, place the hot water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.
  • Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Add the white chocolate and beat until well combined. Beat in the gelatine mixture. Pour into the prepared pan.
  • Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect.
  • Place in the fridge for 4 hours or until set. Cut into squares to serve.