In a food, processor, pulse Tim Tam (300 gram). Then add slightly cooled melted Unsalted Butter (5 tablespoon) and reprocess.
Line a 20-centimeter spring form tin with baking paper. Gently press the Tim Tam mixture into the base and make a bit of a border along the sides.
In a heat proof cup containing Water (1/4 cup), add Gelatin Powder (3 teaspoon). Using a fork, mix together until the gelatine is completely dissolved. Set aside to cool.
To the food processor, add Cream Cheese (375 gram), Caster Sugar (1/2 cup), Vanilla Extract (1 teaspoon), and Whipping Cream (1 cup). Process until smooth. Gradually add in melted White Chocolate (200 gram) and the gelatine mixture.
Once smooth, fold in the remaining chopped Tim Tam (100 gram). Pour the mixture into the prepared base. Chill in the fridge for 6 hours or until completely set.