Crush the biscuits with a rolling pin, add the melted butter and stir to combine well. Press firmly into the base and up the sides of a 23 cm pie dish, then put into the fridge to chill.

Soak the gelatine in the cold water for about 5 minutes, add boiling water, stir to dissolve and allow to cool. Melt the chocolate in a small bowl in the microwave and allow to cool. Stir in the dissolved gelatine. Beat the cream cheese, sugar and juice together, then blend in the chocolate/gelatine mixture. Chill in the fridge until the mixture thickens a little and is starting to set.

Remove from the fridge and start beating the cheese/chocolate mixture at high speed while gradually adding the evaporated milk. Continue beating at high speed until the volume doubles and the mixture thickens. Pour into the chilled crumb case and return to the fridge to chill and set. Decorate with cream and chocolate curls.