Finely mix the biscuits in the universal chopper. Melt butter. Mix butter and biscuit crumbs and put into an oiled springform pan (approx. 26 cm Ø). Press the crumb mass at the bottom and about 1 cm high at the edge.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 5 minutes. Remove the base from the oven and let it cool down on a cake rack.
Cut 12 Snickers into small pieces. Mix cream cheese, both sugars, 100 g cream and vanilla extract with the whisks of the hand mixer until creamy. First add the eggs one by one, then stir in the starch.
Fold in chopped Snickers. Pour the cream cheese on the crumb base and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 1 1/4 hours. Open the oven door and let it cool down for about 1 hour.
Remove the cake from the oven and let it cool down on a cake rack.
Roughly chop the chocolate. Heat 100 g cream and melt the chopped chocolate in it. Let the chocolate icing cool down a little. Cut 10 Snickers into small pieces. Spread the chocolate icing on the cake and spread it out so that the icing runs down the sides a little.
Decorate the cake with pieces of Snickers and chill for about 1 hour.