1. Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into a 18cm (7 in) cake tin and refrigerate.
Step 2:
Step 3:
2. Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
Step 4:
Step 5:
3. Beat the cream cheese and remaining sugar together. Fold in cream/chocolate mixture and mix thoroughly.
Step 6:
Step 7:
4. Spread into tin on top of crushed biscuits. Freeze for one hour.
Step 8:
Step 9:
5. Refrigerate for about 30 minutes, eat and enjoy
