Mix the chocolate cookie crumbs, melted butter and coffee until combined, then press down on the bottom of a 7 - 8 inch (17 - 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill.
In a medium bowl beat together the cream cheese, sugar and coffee until creamy. Set aside.
In a large bowl beat the cold cream until stiff peaks appear, set aside.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat and add a heaping tablespoon of the cream cheese mixture to the gelatine mixture (this cools it down) and stir gently to combine, then fold the gelatine mixture into remaining cream cheese mixture.
Gently fold the cream cheese mixture into the whipped cream until combined.
Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top of the base, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving sprinkle with chocolate shavings or cocoa. Enjoy!
To remove the cake from springform pan - Make sure the cheesecake is well chilled so that it's very firm. Using a large knife or metal spatula and carefully run it a around the band of pan, then remove. I usually leave the bottom under the cake when cutting and serving. If using plastic wrap then gently life the cake out of the pan and place on a serving dish.