First, take a large bowl of cold water and press the gelatine leaves in until they are submerged.
Now, place the 50g chocolate and FF ginger nuts in a food processor. Process until you have a fine crumb. Add in the melted butter and mix to combine completely. Remove from the machine and press the crumb into a 23cm loose bottom tart case. (alternatively use 8 little individual pots or ramekins)
In a stand mixer or with a hand held mixer, beat the cream so that it has lovely soft peaks.
In a separate bowl, mix together the cream cheese and sugar. Now add the berries and grated dark chocolate. Mix to combine.
Take the gelatine leaves out of the cold water and mix with a 1/8 cup of almost boiling water to dissolve. Pour this into the cream cheese mixture. Fold the cream into the cream cheese mixture also.
Now pile the creamy berry mixture into the tart case on top of the crumb. Cover and pop in the fridge for a couple of hours or overnight to set.