Set 2 biscuits aside for garnish. Use a food processor to blitz remaining 1/2 pack of biscuits to a fine crumb. Alternatively, place in a plastic bag and use a rolling pin to crush.
Divide the crust between 4 small serving glasses or jars evenly, using a spoon to pack it lightly into the bottom of each cup.
Place chocolate cream cheese, cream and sugar in a bowl or bowl of your stand mixer and use electric beaters to whip for 1-2 minute, until thick and stiff peaks form. Be careful not to over whisk the filling or you'll get grainy texture in your cheesecake. Under whisking will make the cheesecake not set.
Dollop filling onto base of each cup and spread out evenly. Place in the freezer to set for at least 2 hours, or overnight.
Once chilled, top cheesecake with compote and crumble remaining biscuits onto the top.