Cake Base - Grease the sides of a 8 inch removable cake pan and line the bottom of the cake pan, set aside.

Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.

Cheese filling – Mix hot milk and chocolate pieces together, mix well to smooth, add in milo and stir well. Set aside to cool.

Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.

Beat cream cheese, icing sugar, vanilla extract and rum together to smooth. Add in milk mixture, mix well followed by melted gelatin and mix well again. Transfer cream cheese mixture into a large bowl.

Whisk fresh topping cream until soft peak and pour into the cheese mixture. Fold well and pour into the prepared cake pan. Place the cheesecake in the fridge for at least 4 hours to set or overnight. Remove cheesecake from cake pan and place back in the fridge again.

Melt chocolate pieces and butter in double boiler and set aside. Lightly boil whipping cream and milo together, stir well and pour into melted chocolate, stir till smooth. Leave milo chocolate cream to cool, then spread evenly on top of cheesecake. Chill the cheesecake for 1 hour before cutting with a hot knife and serve.