A sweet Port with its intense flavors is an excellent accompaniment for this rich chocolate cheesecake.
Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add white chocolate to the bowl, allow to melt, and then set aside.
Add soaked gelatin with the soaking water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat. Quickly add gelatin to white chocolate. Stir well to combine.
Add cream cheese to yogurt. Stir well to combine.
Add gelatin mixture to the mixture. Stir well to combine.
Pour cream into round baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.
Melt the bittersweet chocolate in a double boiler. Set aside.
Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!