Chocolate Cheesecake

Crush biscuits and mix in melted butter and 20 gm castor sugar.

Spread the biscuit mixture on the bottom of a spring form pan and level surface. Refrigerate.

Whip cream until stiff.

Add melted chocolate and cocoa mix, blend well and keep aside.

Beat cream cheese and remaining sugar together.

Fold in the chocolate cream mixture and gelatine.

Spread the mixture on top of crushed biscuits.

Freeze for 3 hours or refrigerate overnight.

Serve with chocolate syrup and whipped cream.