Line the bottom of a springform tin with a circle of baking paper.
Stick it down with some spray oil or melted butter.
Melt 50g butter and add 80g crushed biscuits (malt are good, but doesn't really matter) and 20g smashed white chocolate chips.
Press into the bottom of a springform tin and chill.
It only needs about half hour, or you can stick it in the freezer for 10 minutes.
Get a pottle of cream cheese (250g) and beat the crap out of it until smooth.
Add 100g sugar and beat again.
Separate two eggs, add the yolks to this mix and bash again. Whip up the egg whites in another bowl until soft peaks.
In yet another bowl whip up 150ml cream
Melt 100g dark chocolate. Mix your choccy in with the cream cheese/sugar mixture.
Boil the jug and dissolve two heaped teaspoons powdered gelatine in about 1/4 cup water. All the gelatine MUST be dissolved otherwise A. you will end up with a sloppy mess or B. you'll get jelly-like lumps in your cake.
Add more water if needs be, just make sure the granules are all gone.
Add this mixture to the cheese/choccy/sugary gooeyness and mix well.
Now you have beaten all the ingredients to smithereens and your arm is about to drop off from all the whisking, it's time to be gentle!
Fold the egg whites into the cheese/choccy/sugary/gelly mixture carefully, try not to knock the air out. Once that is done, fold in the cream. Make sure all ingredients are combined.
Dump this on top of your chilled base and stick back in the fridge. It's ready when you pick it up and tilt it and it stays in one place.
Decorate top of cake with stuff. I like to grate some chocolate and use choc chips, but you can add nuts or whatever takes your fancy. Run a butter knife around the edge to loosen.
Cut into big fat wedges and serve with more whipped cream (you've got half a pottle left, after all) or some berries if you want to be healthy or some ice-cream. Or all three.