Method

• 1.
  Grease a 22cm springform pan and line the base with baking paper.
• 2.
  Place biscuits in a food processor and whiz until a powder. Add the melted butter and whiz until combined. Spoon into the prepared pan and press into the base to ensure an even layer. Chill for 15 minutes.
• 3.
  For the filling, whisk the cream cheese in a stand mixer fitted with the whisk attachment until smooth. Add the sugar and vanilla bean paste and whisk until combined.
• 4.
  Bring 100ml of the cream to a simmer in a small saucepan over medium-high heat. Remove pan from heat. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot cream. Whisk to dissolve. Pour the hot cream into the cream cheese mix and whisk until well combined
• 5.
  In a large bowl, whisk the remaining 500ml cream to soft peaks and gently fold into the cream cheese mix. Pour into prepared pan and chill for 4 hours, or overnight, to set.
• 6.
  For the chocolate sauce, stir the sugar in a small saucepan over medium-high heat until sugar dissolves and turns a dark caramel. Remove from heat and carefully add ¼ cup (60ml) warm water (caramel will spit). Add cream and return to heat and bring back to the boil whisking until smooth. Add chocolate and remove from the heat. Stand for 5 minutes, then whisk until smooth, set aside to cool to room temperature.
• 7.
  To serve, transfer the cheesecake to a serving plate. Drizzle with a little chocolate sauce. Crumble over remaining cookies. Serve sliced with a dollop of extra whipped cream (optional) and extra chocolate sauce alongside.