Crush the chocolate cookies into fine crumbs. Mix the crumbs with melted butter and press the mixture firmly into the base of a springform pan to form the crust. Chill the crust in the fridge while you prepare the filling.

Soften the cream cheese until smooth. Melt the dark chocolate separately, then allow it to cool slightly.

In a small bowl, bloom the gelatine with the required water (as per gelatine instructions), then gently stir into the cooled melted chocolate.

Beat together the cream cheese, sugar, and red food coloring until smooth and evenly tinted. Add the chocolate-gelatine mixture, then fold carefully until fully combined.

Whip the cold heavy cream until it reaches soft peaks. Gently fold the whipped cream into the cream-cheese-chocolate mixture so the result stays light and airy.

Pour the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours — preferably overnight — until fully set.

Once set, release from the pan, slice, and serve chilled.