Chocolate crust cheesecake with ganache

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Chocolate crust cheesecake with ganache
Ingredients
150g rich tea biscuits - (half a pack) (pack size 300g)
1 tbsp cocoa powder
100g butter - melted
150ml double cream
165g cream cheese
2 tbsp icing sugar - sifted
For the Ganache
200g milk chocolate
150ml double cream
Method
STEP 1
Brake up your biscuits and add them to a bowl with the cocoa powder give it a little mix then add the melted butter mix again and pour into a tin flatten out evenly with your hand or the back of a spoon and place it in the fridge for about 30 minutes or until set.
STEP 2
In a bowl add your double cream, icing sugar, and cream cheese and mix with a hand mixer or in a food processor takes a few seconds then grab your base out of the fridge spread the cheesecake mix over the base and place it back in the fridge to set.
STEP 3
While your cheesecake base is in the fridge, it is time to make the ganache
heat the double cream in the microwave for 1 minute then pour it over the chocolate and let it all melt together if not fully melted place it back in the microwave for a minute 30-minute intervals when cool grab your cheesecake out of the fridge and pour over the top and place it back in the fridge until it is set and cut into squares.
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