Pour in gelatine into cold water, and stir until well combined. Set aside and let it bloom!
Add in cream cheese, butter, and castor sugar inside the mixer, and blend it until it soft and well mixed together.
Pour in the melted chocolate and continue beat for another 1 minute.
Melt your bloomed gelatine, then pour it into the mixture.
In another bowl, whip the cream until you get firm peaks, and then fold it into the chocolate cheese mixture.
Pour the batter on top of the crust base, and smoothen the top with a spatula.
Place in the fridge for 2 hours.