Lightly grease the base of a slice pan.
Line the base and sides with baking paper allowing the 2 long sides to overhang.
Line each compartment of four 6 compartment giant silicone ice cube trays with wide strips of baking paper allowing the 2 sides to overhang.
Process the biscuits in a food processor until coarse crumbs form.
Add the butter and process until combined.
Transfer the mixture to the prepared slice pan and press evenly over the base.
Place in the fridge until required.
Place 125 ml water in a bowl and little by little sprinkle the gelatine over, allowing it to absorb the water before adding more.
Microwave on high for 20 seconds using a fork to whisk until gelatine is dissolved, set aside to cool to room temperature.
Using an electric beater to beat the cream cheese, sugar, and vanilla in a medium bowl until light and creamy.
Add the cooled gelatine mixture.
Add the melted chocolate and cream, and beat until well blended.
Transfer the mixture to a jug.
Pour 1 cup of cream cheese mixture over the biscuit base and smooth the surface.
Divide the remaining cream cheese mixture evenly among the ice cube trays.
Place slice pan and ice cube tray in the fridge for 4 hours.
Lift the cheesecake base from the pan removing the paper and placing it on a serving board.
Carefully lift the cheesecake blocks from the ice cube.
Arrange the cheesecake blocks over the base in rows to resemble a giant milkybar.
Trim the base edges, cut into 24 pieces.
