Crumble the biscuits finely. This is most easily done by putting them in a bag and using a kitchen mallet; a steak hammer would be perfect. Arrange half of the crushed biscuits in the cake form that you'll be using. It's best if it's a little deep because the cream is quite runny at the beginning.
Pour the melted butter over the biscuits and place the form in the refrigerator while you prepare the cream. Beat the cream cheese with a mixer. In a separate bowl, beat the liquid cream with the sugar.
While stirring gently, pour in half of the mixture of cream and sugar to the beaten Philadelphia cream cheese. To the remainder of the liquid cream, add the chocolate melted in a water bath, to get a viscous chocolate cream.
First, on the biscuit base, smear the chocolate biscuit cream, and then dispense the remainder of the crumbled biscuits. Top with the white cream.
The result is super impressive and delicious.