1. Line the base of a loose bottom tin or spring form of tin (8") with aluminium foil. Grease the foil and the tin.
2. Crush the corn flakes, mix with butter, spread at the base of the tin and bake in moderate oven (170C) for 10 minutes.
3. Remove the tin from the oven and increase oven temperature to very hot. (230 C)

For Filling:

1. Beat cream cheese with the sugar, vanilla and flour. Beat in the eggs, one at a time.
2. Divide the mixture into two parts. Add chocolate to one part..
3. Pour alternate layers of white and chocolate mixture over the base, swirl with a fork.
4. Bake in very hot oven for 7 minutes. Reduce temperature to very cool. (120C)
5. Bake for 30 minutes or till just set. Leave in the oven for 10 minutes.
6. Cool and chill. Remove from the mould just before serving.