Grind the biscuits in a food processor. Add the butter and mix until homogeneous. Spread the mixture by pressing on it with your fingers in a cake form with removable sides. Put the form for 30 minutes in the fridge to let the butter solidify, then wrap it in foil.
Toast the nuts for a few minutes in a hot, dry pan. Then chop them and sprinkle them on the layer. To prepare the cream, melt the chocolate in a water bath. Separately, beat cream cheese with sugar, cream and vanilla essence. Add the eggs one at a time, stirring constantly, and finally add the melted chocolate.
Pour the cream over the layer and place the cake form in a water bath (the water needs to reach up to about 1/3 of its height). Preheat the oven to 302°F (150 °C). Bake the chocolate cheesecake for about an hour or until it hardens in the middle.
Turn off the oven and let it cool in it. Then transfer it to a refrigerator for several hours. Before serving, remove the cheesecake from the cake form.