Place biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
Grease a 9 inch springform pan and cover base with approx. half of biscuit mixture. Press until firm.
Scoop remaining biscuit mixture around the edges of the pan, pressing up the sides. Place in the fridge to set.
Pour cream into a large bowl and whisk until soft peaks form. Set aside.
In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy.
In a glass, combine water and gelatine. Mix until gelatine has dissolved, then add to cream cheese mixture. Beat until well combined.
Place jam in a small bowl and warm gently in microwave for 10 seconds until slightly runny. Add to cream cheese mixture and beat until well combined.
Add cream and beat until well combined, being careful not to over mix it as you don’t want to push all the lightness from the cream out of the mixture.
Pour cheesecake filling into prepared base and place in fridge to set for approx. 2 hours.
When ready to serve, remove cheesecake from tin and place on cake stand or serving dish.
Shake Tatua Chocolat Mousse well, then spray spirals of chocolate mousse onto cheesecake. Spirals should be high enough that they sit in line with the top of the base. Continue until entire cheesecake is covered.
Use an offset spatula or butter knife to smooth the chocolate mousse over the top of the cheesecake until level. Add freeze-dried berries if desired. Serve immediately.