Combine cheese and half the cream in a bowl and mix well till smooth.
Melt the chocolate in microwave for 45 seconds. Remove from heat and add to cheese-cream mixture and mix well.
Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk well.
Crush the biscuits coarsely in a blender jar. Set aside.
Heat a non-stick pan. Add brown sugar and let it caramelize. Remove from heat.
Add butter and mix well till smooth. Add the remaining cream and cook for a while. This is the butterscotch sauce.
Reserve little butterscotch scotch for serving and add remaining butterscotch sauce to the cookies and mix well.
Take a plate and place a mould on it. Spread evenly the cookie mixture into it and refrigerate for 5-6 minutes or till set.
Spread the chocolate-cream mixture on the set cookie layer and refrigerate for another 1 hour.
Remove the cheesecake from refrigerator. Loosen the sides of the cheesecake with a knife and pour the reserved butterscotch sauce over the cake.