Preheat oven to 180°C (350°F).

Mix crushed biscuits with melted butter until evenly combined.

Press the mixture firmly into the base of a greased 8-inch springform pan.

Bake for 10 minutes, then remove and let cool.

2. Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and heavy cream until fully incorporated.

3. Bake the Cheesecake

Pour the cheesecake mixture over the cooled crust.

Bake for 45–50 minutes at 180°C (350°F) or until the center is just set.

Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill in the refrigerator for at least 4 hours or overnight.

4. Prepare the Chocolate Sauce

In a small saucepan, heat heavy cream until just simmering.

Remove from heat and stir in dark chocolate until smooth and glossy.

5. Serve

Slice the chilled cheesecake and drizzle with warm chocolate sauce.

Add a scoop of ice cream on the side for an extra indulgent touch.

Tips and Variations