Place sweet biscuits in a food processor and blitz to form crumbs. Add melted butter and blitz to combine. Press into the base of a 20 cm spring form pan lined with baking paper. Chill.
Beat PHILADELPHIA cream cheese and caster sugar until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Gently fold through the melted CADBURY CARAMILK block and the whipped cream until well combined.
Spoon the mixture into the prepared tin. Place the cheesecake into the fridge to set for a minimum of 2-3 hours until set, or overnight.
To make CADBURY CARAMILK chocolate curls, turn the CADBURY CARAMILK block upside down. On the smooth underside, use a sharp knife to carefully scrape thin shards of chocolate.