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In a large bowl, mix the crushed biscuits with ⅔ of the melted butter.
Press into the base and up the sides of a 20cm round, loose-bottomed cake tin.
Gently warm the cream and remaining butter in a pan over a low heat until just below boiling point.
Remove from the heat and add the chocolate, stirring until melted.
Allow the mixture to cool for 5 minutes, then pour into the base.
Chill for 1-2 hours until set.