Kinder Cheesecake

Melt the butter.

Crush the biscuits into fine crumbs using a blender and mix with the melted butter.

Press and spread the mixture evenly on the bottom of a 4-inch springform pan.

Freeze for 15 minutes.

Bloom the gelatin in cold water for 5-10 minutes.

Bring the heavy cream to a boil. Squeeze out the excess water from the gelatin and dissolve it in the hot cream, then cool to 86°F.

Beat the room-temperature cream cheese with the cream and powdered sugar on low speed until smooth. Fold in the chocolate pieces.

Pour the filling over the shortbread base.

Refrigerate for 2-3 hours.