Mars Bars Cheesecake

2 1/2 cups chocolate chip biscuits
5 Tbsp butter, melted 
2 tablespoons brown sugar
4 tsp butter, extra
11/2 cups cream
11/2 teaspoons gelatine (we didn't have any so I used pectin)
1/4 cup water
500g cream cheese, chopped, softened
1/2 cup caster sugar (I substituted granulated sugar and just ground it up in a food processor )
2 x 53g Mars Bars, chopped finely
1/2 cup milk chocolate, chopped finely
1/4 cup cream, extra


-Process biscuits while still slightly warm until fine. Transfer biscuits to a medium bowl, stir in butter. 
-Press mixture evenly over base and side of 20cm springform pan. 
-Refrigerate while preparing filling.
-Combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan. 
-Stir over medium heat, until sugar dissolves; simmer for 5 minutes.
-Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. 
-Stir until dissolved.
-Beat cream cheese and caster sugar in a medium bowl with an electric mixer until smooth. 
-Beat remaining cream in a small bowl with electric mixer until soft peaks form. 
-Stir slightly warm gelatine mixture into cream cheese mixture with the Mars Bars; fold in the whipped cream.
-Pour 2 /3 of the cream cheese mixture onto the biscuit base in pan. 
-Drizzle over 2 /3 of the butterscotch sauce. 
-Swirl the mixture to distribute the butterscotch sauce. 
-Repeat the process with remaining cream cheese mixture, butterscotch sauce.
-Refrigerate for 3 hours or until set.
-Meanwhile, combine chocolate and extra cream in a small saucepan; stir over low heat until smooth.
-Serve the cheesecake drizzled with milk chocolate sauce.