using a food processer, process biscuits until fine; with motor running, add butter; process until just combined. press miixture evenly over the base of the prepared pan; refrigerate while preparing the filling.
combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes. meanwhile, beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. add 1 cup (250ml) cream (reserve remaining cream), gelatine mixture and NESTLÉ white melts, beat until just combined; pour into pan.
combine NESTLÉ dark melts and reserved remaining cream in a microwave-safe bowl; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted and smooth, cool slightly.
pour chocolate mixture over cheesecake; swirl with a skewer to create marble effect; refrigerate for 3 hours or until set. garnish with fresh berries if desired.
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