Place the chocolate biscuits in a food processor. Give a quick whizz to crush them into coarse crumbs. Mix in melted butter. Press into the base of a greased 23cm springform cake tin. Chill until firm.

Stir gelatine into boiling water, and leave to cool.

Place chocolate in a microwave safe bowl, and microwave for 2 minutes. Stir. Set aside to cool.

Whip cream until soft peaks form. Place in the refrigerator until needed.

Using an electric mixer, beat together cream cheese, sugar and vanilla extract in a large bowl until smooth. Add half of gelatine mixture, and beat until combined. Add the rest of the gelatine mixture, and beat again. Add cooked chocolate, and fold in gently. Add whipped cream. Fold in gently.

Pour cream cheese mixture over the chilled chocolate base. Smooth top. Chill for 4 hours or until set.

Decorate with chocolate eggs if you like.