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1
Put the biscuits in a plastic bag, then use your body weight to crush with your hand.
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2
Put the butter in a heatproof bowl, lightly wrap with plastic wrap, and heat in the microwave at 500 W for about 30 seconds to melt.
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3
Add Step 1 and mix well.
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4
Tightly line the pan with kitchen parchment paper and add Step 2.
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5
Use your hand to firmly press the mixture down until hardened.
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6
Chill in the refrigerator for about 30 minutes.
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7
Put the cream cheese in a separate bowl, lightly wrap with plastic wrap, and microwave at 500 W for about a minute to soften.
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8
Add the sugar and mix until smooth.
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9
Add one egg at a time, mixing well with each addition.
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10
Add the heavy cream and mix.
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11
Add the pancake mix and mix thoroughly.
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12
Boil some water and put it into a large bowl.
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13
Break up the chocolate into small pieces and put it into a smaller bowl.
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14
Put the smaller bowl in the larger bowl with hot water (to bain-marie).
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15
Preheat the oven to 180C.
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16
Once the chocolate has melted, add about 10 ml of Step 8 and use a rubber spatula to mix well.
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17
Add the rest of Step 8, then lightly mix with Step 10 to create a marbled design.
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18
Remove Step 3 from the refrigerator and pour Step 11 into it.
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19
Bake in the 180C oven for about 50 minutes.
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20
When a toothpick or skewer inserted into the cake comes out clean.
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21
It's done!
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22
If you chill in the refrigerator before serving, it's even more delicious!
