Break the biscuits and grind it to coarse powder in a mixer grinder or food processor.
Add it to melted butter and mix until well combined.
Grease an 8" spring form pan and transfer the biscuit mixture to it.
With a spoon press it well until the base is quite firm.
Refrigerate for at least 30 minutes.
Melt white chocolate in a double boiler or MW.
Set aside until cool.
In a bowl beat together cream cheese and condensed milk.
Sprinkle gelatin over cold water and mix well and set aside for 1-2 minutes.
Add hot milk to it and mix until gelatin melts.
Add it to the cream cheese mixture. Beat until well incorporated.
Add the melted while chocolate and mix well.
Finally add the vanilla essence and mix well.
Pour it over the biscuit base and level the top.
Melt dark chocolate and place dollops of it on the cheese cake.
With a knife or spatula, swirl the chocolate to create patterns on top.
Chill for 6-8 hours.
To slice a perfect wedge, freeze the cheesecake for 1-2 hours and use a warm knife to slice wedges.
Serve the wedges chilled.
