Step 1

Preheat the oven to 350F/180C

Step 2

Wrap the base of a 9-inch springform pan with two layers of aluminum foil (this prevents water from seeping into the crust)

Step 3

Line the bottom of the cake tin with baking paper

Step 4

Blitz the cookies in a food processor until a fine crumb

Step 5

Add the melted butter and pulse until combined

Step 6

Add the cookie crumbs into the base of the cake tin and pack the crumbs into the base using a flat-bottomed object i.e. a measuring cup

Step 7

Bake the base for 8-10 min, then reduce the oven temperature to 325F/160C

Step 8

Remove and allow to cool as you prepare the cheesecake batter

Step 9

Heat the chocolate, heavy cream, and instant coffee over a double boiler or in the microwave until just melted, stir until smooth and set aside to cool as you work on the rest of the batter

Step 10

Put the cream cheese in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer and beat on medium for 3-5 minutes until creamy, scraping down the sides of the bowl to ensure everything combines evenly

Step 11

Add the cocoa powder, sugar, salt, and vanilla extract and beat for 3-5 minutes until well combined

Step 12

Beat your eggs lightly in a separate bowl and slowly add them to the cream cheese mixture at slow speed until just combined

Step 13

Add the sour cream and melted chocolate mixture to the cream cheese batter and whisk until just combined

Step 14

Pour it over the baked crust

Step 15

Place a tray in the oven and fill it with 1-2 inches of boiling water

Step 16

Put the cheesecake in the water and bake for 60-70 mins, ensuring not to open the oven while baking

Step 17

The cheesecake is done when it has firm edges and a jiggly inside

Step 18

Cool at room temperature for 2-3 hours and then overnight or a minimum of 6 hours in the fridge.

Step 19

Finely chop the chocolate

Step 20

Heat the cream in a small saucepan or in the microwave until steaming

Step 21

Pour the cream over the chocolate, cover it with a plate, and let it sit for 5 mins

Step 22

Uncover and stir until smooth

Step 23

Allow it to cool for 15 minutes, or until slightly thickened as you prepare the whipped cream

Step 24

Combine the whipped cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or in a large bowl

Step 25

Sift in the cocoa powder and whisk until stiff peaks are reached

Step 26

Fit a piping bag with a large star piping tip and fill the piping bag with the cream

Step 27

Once the cheesecake has cooled overnight remove it from the spring form cake tin and place it on your serving platter

Step 28

Pour the chocolate ganache into the center and use a spoon or offset spatula to swirl the ganache

Step 29

Pipe a border of chocolate whipped cream along the border of the cake

Step 30

Slice and enjoy!