Crush the hobnobs in a bowl until they resemble breadcrumbs. Then, melt the butter either in a microwave for 30 seconds or over a pan of simmering hot water. Then mix the two together.
Put the mixture into a 24cm cake tin then leave in the fridge for around 30-40 minutes.
Whisk the cream cheese and Icing sugar together in a bowl
In a separate bowl whisk the double cream until it peaks.
Melt 160g of the chocolate in a microwave for 30 seconds or over a pan of simmering hot water.
Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
With the rest of the chocolate add it on the top to make a pattern or grate the chocolate on top.