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Blend the biscuits until a fine powder forms.
Mix them with the melted butter.
Press firmly into the bottom of a 20–22cm springform pan.
Whip the cream cheese with the icing sugar and vanilla.
Whip the single cream until stiff peaks form.
Gently fold the whipped cream into the cheese and sugar mixture.
Heat the cream until simmering.
Pour it over the chopped chocolate and let it sit for 1 minute.
Mix until you get a smooth, glossy ganache.
Add the butter.