Preheat the oven to 160˚C.

To make the base, process the biscuits to fine crumbs. Add the butter and combine thoroughly. Process again until all the crumbs are evenly coated with the butter. Transfer the mixture into the base of a springform tin and press down in even layer. Place in the freezer while you make the filling.

Melt the Decadent Hot Chocolate chunks in the microwave and set aside to cool. In a separate bowl, beat the cream cheese until smooth and soft. Add the sugar and cornflour and mix to combine. Mix in the whole eggs, followed by the cream and vanilla extract. Lastly, add the dissolved cocoa and melted chocolate and mix thoroughly to form a smooth batter.

Remove the tin from the freezer and place onto a baking tray. Pour the cheesecake filling into the tin, smooth the surface and place in the oven. Bake for 35-40 minutes. Turn the oven off and leave in the oven, with the door closed until cool. At this point, the top of the cake should be firm, but the underneath slightly soft.

Allow to cool completely before removing from the tin and serving.

Tip: You can use any of your favourite chocolate biscuits for the base