Crush biscuits in food processor until they are a fine crumb

Melt butter in microwave and then combine to biscuit crumb

Mix until a thick crumb and then make cake base in a spring form pan, put in freezer for 20 mins.

Combine cream cheese and condensed milk in a large bowl and beat on high with electric mixer until smooth

Place gelatine leaves in room temp water for approx 2 mins, heat milk up in microwave (approx 20 seconds). Then squeeze water from gelatine and add to milk. Set aside.

Melt white chocolate either in microwave or in a heat proof bowl over boiling water, one removed, mix until smooth.

Add gelatine / milk mix and white chocolate to the cream cheese mix and fold.

Whip cream until soft peaks form and then fold into mixture. Add to cake base and refrigerate minimum 6 hours or overnight.

Garnish with fresh berries or leave plain!