Combine biscuit crumbs and butter in a bowl. Press into the base of a greased 20cm springform pan. Chill until firm.
Melt the white chocolate in the microwave following packet directions.
Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Beat in the gelatine mixture and half the white chocolate. Fold in the whipped cream. Gently stir in the pitted cherries. Pour over prepared base. Chill for 2 hours or until set.
Meanwhile, spread remaining white chocolate over a piece of baking paper to make a 20cm x 10cm rectangle. Set aside until set. Cut into long shards.
Place the cheesecake on a serving plate. Pour over the dark chocolate and spread to the edge, allowing a little to run over. Set aside until set. Top with extra cherries and white chocolate shards. Serve immediately.