Grease a removable mold and preheat the oven to 180 degrees.
Grind the cookies (until they are powdered) and add to the melted butter. Stir well.
Put the biscuits with butter on the mold and flatten with your fingers to form a homogeneous layer of biscuit.
Mix the cream cheese (at room temperature) with the sugar in an electric mixer .
Beat until the cream cheese is browned and has a smooth texture.
Add the creams, vanilla extract, and corn starch. Stir with a spatula until it is well incorporated.
Add the eggs one at a time, beating well after each one. Be careful not to over-beat because if bubbles form in the mixture it can cause cracks in the cake when baking.
Reserve 1/4 of the dough formed and put the rest in the mold with the cookie base.
Melt the rest of the chocolate (in a bain-marie or in the microwave with great care that it does not burn) and add 1/4 of the reserved mixture.
Put the chocolate cheesecake dough in a bottle with a very narrow nozzle (or a dulla) and form thin circles of chocolate around the cake, in a spiral shape.
With a toothpick, or a knife decorate the paste. First put the toothpick in the center of the cake and make a "line" to the edge of the mold (it should be like chocolate leaves), now in the other direction a few inches from the line formed repeat the same forming sheets in the other address. Follow with all the cake to form a kind of chocolate cobweb.
Bake for 40-45 minutes until the sides are cooked but the center keeps moving.
Remove from the oven and let cool.
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