Add the cookies into food processor and mix. Add melted butter and mix thoroughly.
Transfer to the lined tin (8 inch), flattening throughout and put it to the refrigerator.
Mix the cream cheese and mascarpone with sugar. Break the chocolate into cubes, put it in a bowl and melt it, using a double boiler method. Let it cool for a while.
Combine chocolate with the cheese as follows: add 2 - 3 tablespoons of cheese mixture to the chocolate, stirring constantly, until you get a smooth mixture.
Pour the gelatine powder into hot water, mix it and leave it for 5 around minutes until the gelatine is completely dissolved (gently heat up if necessary).
Add 1 - 2 tablespoons of chocolate mixture to the gelatine and mix, then add another tablespoon of the that while stirring. Combine with the rest of the cheesecake mixture.Put on the bottom of the cookies and put in the fridge again.
In the meantime prepare chocolate ganache and pour it on top of the cheesecake. Gently heat the cream in a small pan over a medium heat until small bubbles start to appear.
Pour it over the chocolate and leave for 1 minute without stirring, then mix gently until smooth. If it's too thick, add some more cream. Leave a side to cool down then pour it over your cheesecake, add some caramel sauce and by using toothpick make some patterns.
Put the dessert in the fridge for a few hours until the mixture stiffens.