1. Crush biscuits finely, add cocoa, mix well.
2. Stir in melted butter.
3. Press mixture, on to sides and base of greased flan tin with removable base.
4. Refrigerate while preparing filling.

For the Filling:

1. Beat cream cheese, sugar and vanilla until smooth.
2. Sprinkle gelatine over water, dissolve over hot water, cool.
3. Add to cream cheese mixture, beat well, fold in whipped cream.
4. Spoon mixture evenly into crumb crust.
5. Dissolve mints with extra water in top of double saucepan over simmering water. Cool a little.
6. Spoon chocolate mint mixture over cream cheese mixture and swirl lightly into mixture with spoon. Refrigerate until set.