Biscuit base - Grease the sides of an 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.

Soak the gelatin leaves into cold water for a few seconds, squeeze out excess water and melt under a double boiler and off heat. keep warm.

Cheese filling - Place cream cheese, vanilla extract and icing sugar in a mixing bowl and beat till smooth. Then continue beating and pour in melted gelatin and mix well the cheese mixture.

Divide cheese mixture into two portions, add in the coffee paste, coffee oil and kahlua liqueur into one of the plain cheese mixture.

Whisk whipping cream to peak form but not too stiff. Divide the whipped cream into the plain and coffee cheese mixture, fold well with a rubber spatula.

Pour half portion of the plain cheese mixture into prepared cake tin, followed by the coffee cheese mixture and the remaining plain cheese mixture on top.

Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. Remove cake from the pan and pipe some pattern on top with nozzle tip or decorate the cake as desired before serving.