First you'll need to line or spray a 20cm springform cake tin and set aside.
To make the base, first melt the butter in a medium sized saucepan.
Next, add the fruit digestive biscuits to a food processor and blitz to a fine crumb before combining with the melted butter. Mixing until well combined.
Evenly press the biscuit mixture into the base of the prepared tin and place in the freezer while you make the cheesecake filling.
First, cut marshmallows in quarters and finely chop up chocolate before setting aside.
Next whip the cream until it reaches a soft peaks, then also set aside.
In a ramekin or small bowl, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then leave to cool slightly.
For the cheesecake filling, add the cream cheese and sugar to a large bowl and beat on high with a hand-held beater until smooth and sugar has dissolved.
Add the yoghurt to the cream cheese and incorporate on a lower speed. Turn the beater back up and add the gelatine mix, beating until all well combined.
Add the whipped cream, marshmallows and chocolate and gently fold through until smooth. Make sure you don't overmix.
Pour the cheesecake filling over the prepared base and smooth the top. Place in the fridge either overnight or for at least 3-4 hours until set.
When the cheesecake has set, remove from the tin and add some extra dollops of whipped cream, fresh berries and finally grate some more chocolate over top. Now, enjoy a slice of Ambrosia Cheesecake fit for the Gods.