Preheat the oven to 140C. Remove the cream cheese from the packet and break it up to soften.

Crush the biscuits to breadcrumb consistency (using a rolling pin or a food processor) and mix with the melted butter. Grease a 26cm springform tin and line the base with greaseproof paper. Press the biscuit mixture into the base of the tin and refrigerate while you make the filling.

In a large bowl, mix the softened cheese with the egg yolks and vanilla until well combined. Melt the chocolate in a small saucepan inside a larger saucepan of gently simmering water and add to the cheese mixture. Beat the egg whites until stiff and semi-whip the cream. Gently fold both through the mixture.

Pour into the tin and bake for 45-50 minutes, or until the top is just beginning to brown and the filling feels spongy to touch.

Serve the cheesecake chilled in wedges dusted with icing sugar, with semi-whipped cream on the side.