Preheat oven to 160°C and grease a 22cm spring-form cake tin.
Blend the biscuits into crumbs and mix them with the melted butter. Press the damp crumps into the base of the cake tin and set aside.
In a mixer, combine the cream cheese, eggs, sugar, vanilla and cornflour. Mix until nice and smooth. With the mixer on low to medium speed, slowly pour in the melted chocolate and cream.
Pour over the biscuit base and bake for 50mins. You know it’s ready when the edges become a little firm but the centre is still wobbly. Allow to cool in the fridge overnight.