Preheat oven to 180°C, 350°F, Gas Mark 4.
Place the biscuits and melted butter in a food processor and blitz to form damp, sandy crumbs. Press evenly into the bottom of a greased springform cake tin and refrigerate for 30 minutes.
Place the cream cheese, crumbled gorgonzola and eggs in a mixing bowl and whisk together until thoroughly combined. Stir in the chopped walnuts and season carefully as the blue cheese will be salty. Spoon the mixture onto the biscuit base and bake for around 40-45 minutes or until the filling has set.
Leave to cool, then chill for 2-3 hours. Serve with a green salad and fresh figs on the side.
This pud is very rich and indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!