Grease a 20 cm spring form cake tin and line the base and sides with baking paper.

Crush OREO cookies in a food processer to a fine crumb.

Add butter and process to combine. Press into the prepared cake tin and chill for 30 minutes.

Melt CADBURY Baking Milk Chocolate Melts in a microwave safe bowl in the microwave on high, in 30 second bursts, stirring between each burst, until smooth. Set aside to cool.

For the chocolate cheesecake filling, in a small bowl, dissolve gelatine in boiling water.

Place PHILADELPHIA cream cheese and caster sugar into the bowl of an electric mixer fitted with a balloon whisk and whip until smooth. Whip in gelatine mix, melted chocolate and cream.

Repeat steps 5 & 6 using the ingredients required for the Hazelnut cheesecake filling.

Spoon the fillings, in an alternating pattern over the set biscuit base and use a skewer to make a swirl pattern.

Refrigerate for 4 hours until firm, or preferably overnight.

Roughly chop the CADBURY DAIRY MILK Hazelnut milk chocolate block and decorate the top, then serve.