Ingredients

For a 22cm cake pan (8 1/2inch)

- 60g of butter

- 200g of digestive biscuits

- 150g dark chocolate

- 500g of cream cheese (like Philadelphia)

- 2/3 cup of sugar

- 1 teaspoon vanilla extract

- 2 eggs

Crush the biscuits in a food processor.

Butter a cake pan and add a sheet of parchment paper cut same size of the bottom. Melt the butter in the microwave and let it cool a bit. Add the butter into a bowl with the crushed biscuits.

Mix well. Spread the biscuits at the bottom of the cake pan, pressing them with your hands or a spoon.

Make a thin 2cm tall border. Cover the cake pan and let il cool down in the refrigerator for a one hour.

Meanwhile make the filling: melt the chocolate in a pan over simmering water and let it cool. In a mixer bowl add the cheese and beat it until soft.

Add the sugar and the vanilla extract and beat again.

One at time add the eggs, mixing well after each egg.

Save some of the cheese mixture in a small bowl, more or less 1/3 of the cheese. In the big bowl add the melted chocolate and mix until incroporated.

Sperad the chocolate cheese mixture as first layerof the cake making it even witn a spatula. Add the while layer on top of the chocolate one.

Spread it evenly with a spatula. Cook in the oven fot about one hour at 180C (350F), the center should remain soft.

Turn off the oven and leaving it a bit open let the cake cool inside for about 4 hours (sometime even less). Once the cake is completely cool place it in the refrigerator for at least 4 hours. The cheese cake can be made one day in advance, so you can let it rest in the refrigerator for the whole night.

The reason why I made a thin last layer whitout chocolate it is cause I made this cake for a friend's baby shower so I wanted to decorate it with some chocolate (and i needed a white background).