Reposted from Butterfly Garden. Without permission, of course.

Serves 10

Base:

250g choclate biscuits
125g butter
Filling:

125ml (1/2 cup) boiling water
1 tablespoon gelatin
180g (6oz) sugar
1 tablespoon lemon juice
250g (8oz) cream cheese
300ml (1 1/2 cups) cream
180ml (3/4 cup) Frangelico
1 x 30g (1oz) flakey choclate bar
To make base:

Crush biscuits into very fine pieces. Melt butter and add to crushed biscuits, mix well and press into a springform cheesecake tin, packing mixture tightly to form a crust. Refrigerate to set.

To make filling:

Sprinkle the gelatin over the boiling water, stir until dissolved and leave to cool.

Place sugar and lemon juice in a blender and mix lightly. Add room temperature cream cheese and continue to blend. Add cooled gelatin mix, cream and Frangelico and blend until smooth and mixed well.

Crumble half the choclate bar into mixture and stir through lightly, pour over base. Crumble remaining choclate bar evenly over top of cheesecake. Refrigerate to set.