Make the Crust
Place gluten-free biscuits in a resealable bag and crush them finely using a rolling pin.
Add the melted butter to the crushed biscuits and mix well. Press the mixture firmly into the bottom of a 21cm round cake pan and refrigerate until firm.

In a bowl, mix the softened cream cheese and sugar until smooth. Gradually add the beaten eggs, mixing well after each addition.
Stir in the thickened cream(35%), followed by the Kikkoman Naturally Gluten Free Brewed Soy Sauce, mixing thoroughly.

Sift in the cornstarch and mix until smooth and lump-free. Pour the batter into the prepared crust.

Finely chop the gluten-free chocolate and melt it using a double boiler (bain-marie).Drizzle the melted chocolate in a spiral pattern over the batter.
Quickly swirl with a toothpick or skewer to create a marble effect.

Bake in a preheated 160°C  oven for 60 minutes.
Once baked, let it cool to room temperature, then refrigerate for at least 3 hours before serving.