Preliminaries: Bring the cream cheese to room temperature to soften (or wrap it in plastic and microwave at 200 W for 2 minutes).
Put the biscuits (cookies) in a bag, and crush with a rolling pin or the equivalent.
Mix the melted butter in the crushed biscuits and massage the mixture well over the bag. Press it on the bottom of the cake tin, and chill in the refrigerator for 30 minutes.
Add the sugar to the cream cheese and mix well until it is soft and creamy.
Add the lemon juice, and pour in the 150 ml of cream in 3 batches, mixing well between each addition.
Mix the gelatin with water, and microwave for 1 minute at 200 W. Stir to dissolve the gelatin. Add this to the batter and stir well to evenly distribute.
Melt the chocolate while heating the bowl over a pan of hot water. Add 50 ml of cream and mix until smooth.
Swirl the chocolate cream into the cheesecake batter, and mix twice.
Pour the batter into the cake mold so that the surface is even. Gently drop the mold from a height of 2-3 cm a few times to release any air bubbles. Use a bamboo skewer etc. to draw a pattern into the surface.
Chill to set in the refrigerator for more than 3 hours.
Story Behind this Recipe
I've been trying out a lot of cheesecake recipes lately, and I thought I'd try making a chocolate one. The batter may be a bit stiff and hard to smooth out.
When adding the chocolate to the cream cheese batter, just mix it lightly to make a marble pattern. I added the chocolate before pouring the batter into the mold in order for the marbleizing to be throughout the batter, but if you prefer, add the cream cheese batter to the mold first, and then add the chocolate.