Grease base and sides of 22cm spring-form pan with baking paper.
Using a food processer, process sponge biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base; refrigerate while preparing the filling.
Combine gelatine and espresso; stir until the gelatine dissolves; cool 5 minutes.
Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream and cooled coffee mixture and mix well. Pour into biscuit based pan. Refrigerate for 4 hours or overnight until set.
Spread melted NESTLÉ BAKERS’ CHOICE Dark MELTS over a tray, marble board or bench surface and let it set. Break into shards and press around edges of cheesecake to decorate sides. Top with dollops of whipped cream to serve.
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