To make the base, put the biscuits and the sugar into a food processor bowl and process until crumbs are formed. Add the butter and pulse a few times until the butter is well combined.
Spoon the mixture into a removable bottom cake tin and place in the refrigerator for 10-15 minutes until set.
For the filling, put the chocolate into a glass bowl and heat it gently in a microwave oven until it has completely melted.
Whisk together the cream cheese and sugar. Whisk the cream in a separate container until soft peaks have formed. Fold the whipped cream into the cheese.
Fold the melted chocolate into the cream/cheese mixture. Remove the base from the fridge and spoon the mixture evenly onto the base.