To make the base place the biscuits into the TM bowl and mill *10 sec/speed 10. Add melted butter through the hole in the lid and blend 20 sec/speed 6. Stop and scrape down sides of bowl if needed.
Line the base of a 18-20cm spring form tin and press the biscuit mixture into the base and up the sides as well as you can. Rustic is fine! Refrigerate.
Without cleaning the TM bowl, place the chocolate, vanilla bean paste and 100g of the thickened cream into the bowl and melt 5 min/50°C/speed 1. Stop and scrape down if needed making sure all of the chocolate is melted.
Meanwhile, bloom the gelatin in the water, stirring gently to combine. Set aside.
Add the cream cheese and cocoa as well as remaining cream and blend 10 sec/speed 6. Scrape down sides of bowl.
Add the bloomed gelatin and blend again 20 sec/speed 6.
Spread this mixture into the chilled base and return to the fridge until solid.
Garnish as desired and serve with more thickened cream if you wish.