Combine biscuit crumbs and butter, press into base of 23cm springform pan, refrigerate until firm.
Beat cream cheese and condensed milk until smooth. Beat in white chocolate then beat in the cream. Combine gelatine and boiling water until dissolved. Beat gelatine into cheesecake mixture. Spoon mixture into biscuit base and make sure it settles evenly.
Swirl dark melts through cheesecake mixture. Refrigerate cheesecake until form - usually 8 hours or overnight.
It's quite good, but with 500 gr of cream cheese, 400 gr of condensed milk and 300 ml cream (i used the thickening one), the consistance is not what I expected. Seemed to be more like a pannacotta than a non-baked cheesecake. Btw, it's worth trying it again, but maybe it requires more gelatine. - 30 Sep 2011