To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan, place the Snowballs evenly around the base and then place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
Place the milk chocolate into a clean and dry TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese and caster sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
Fold the melted chocolate and the whipped cream through the cream cheese mixture.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place into the fridge for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Before serving, decorate with the mini marshmallows, shredded coconut, raspberry lollies, macadamia nuts and chocolate sauce.