How to make
Mash the biscuits or blend them in a blender. Put them in a bowl and pour the melted, warm butter over them. Stir with a spoon until the biscuits absorb the butter.
Pour the mixture into a form with removable sides and press with a spoon. Bake 10 min. in a preheated 360°F (180 °C) oven. Heat the confectionery cream to boiling point and put the crumbled chocolate into it.
Stir until the chocolate melts completely. If needed, heat it up again, while being careful not to bring the cream to a boil. Beat the cream cheese and sugar with a mixer for about 5 min.
Add the eggs, beating after each one. Finally, pour in the melted chocolate in a trickle and beat well again. Pour the mixture over the baked and cooled layer.
Bake 15 min. at 360°F (180 °C) and another 70 min. at 250°F (120 °C). Put the ready and cooled cheesecake in the fridge overnight. Heat the confectionery cream and put the crumbled dark chocolate in it.
Once it melts, add the butter and stir until it melts as well. Pour it over the cheesecake and put it back in the fridge for the dark chocolate to harden.
Once it does, slide a knife along the edges of the cake form and release it from the ring. If you'd like to have the dark chocolate run down the sides of the cheesecake, release it from the ring and then pour the mixture over it.
