Ok this is my evolved recipe from a Triple Chocolate Cheesecake recipe I have.

Ingredients:

1 pkg lite phili cream cheese
1/2 cup castor sugar
300 mls cream
150g milk chocolate
150g white chocolate
1 packet Choc Ripple Biscuits

To decorate:
300 mls cream
1 tbs icing sugar
1 flake

Beat together Cream cheese and caster sugar till smooth. In another bowl whip cream till thick and holds well. Combine cream and cheese mixture, stir until smooth (I sometimes use a whisk for this). Melt chocolates (separately) in the microwave. Using a processor (or a ziplock bag and a rolling pin) blitz the biscuits into crumbs. Divide Cream/Cheese mixture into two bowls and stir milk chocolate into one and white chocolate into the other.

Starting with a small crumbs layer in Martini glasses (be sure to share evenly amongst the glasses) then top with white chocolate cheesecake batter, another crumb layer, then milk chocolate cheesecake batter, then a final layer of crumbs. Cover each glass with cling film and refrigerate overnight so the biscuit crumbs have time to soften and meld together. About an hour before serving (or a few hours) whip cream and icing sugar together to create peaks, remove cling film and top with cream. Then break up the flake and sprinkle each glass with chocolate.