Instructions:

• Step 1: Prepare the Biscuit Base - Begin by crushing the digestive biscuits or Graham crackers into fine crumbs.
• Step 2: Mix the Crust - In a mixing bowl, combine the crushed biscuits with the melted butter. Stir until the crumbs resemble wet sand.
• Step 3: Press the Crust into the Pan - Transfer the crumb mixture into the springform pan and press down firmly to form a solid base. Chill in the refrigerator.
• Step 4: Melt the Chocolate - Using a double boiler or microwave, gently melt the dark chocolate and allow it to cool slightly.
• Step 5: Whip the Cream - In a separate bowl, whip the cream until soft peaks form, being careful not to over-whip.
• Step 6: Combine Cream Cheese and Sugar - Beat the cream cheese and caster sugar together until smooth and creamy.
• Step 7: Add the Espresso and Chocolate - Pour the cooled espresso and melted chocolate into the cream cheese mixture and mix until well combined.
• Step 8: Fold in the Whipped Cream - Gently fold the whipped cream into the chocolate-espresso mixture.
• Step 9: Assemble the Cheesecake - Pour the filling onto the chilled biscuit crust and spread evenly.
• Step 10: Chill the Cheesecake - Cover and refrigerate for at least 4 hours or overnight.
• Step 11: Serve and Enjoy - Remove from the pan, decorate, slice, and enjoy!