Step 1br Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.br Step 2br Break up the biscuits. Place in a food processor and process until coarsely crushed. Add the melted butter and process until just combined. Transfer the mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Place in the fridge for 30 minutes or until firm.br Step 3br Place 2 12 tablespoons water in a small microwave-safe bowl and sprinkle with the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Set aside to cool slightly.br Step 4br Meanwhile, use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the melted chocolate and cream. Beat until just combined, using a spatula to scrape down the sides of the bowl occasionally. Beat in gelatine mixture until combined.br Step 5br Pour the cream cheese mixture over the biscuit base and smooth the surface. Place in the fridge for 3 hours or until set.br Step 6br Carefully cut the flakes in half lengthways and arrange in a checkerboard pattern over the cheesecake. Cut into slices to serve.