• Prepare your cake tin as required, i.e. grease, line and grease.
  a little melted butter for greasing
• Preheat the oven to 190˚C (375˚F / 170˚C Fan).

The Base

• Place the biscuits, sugar and cocoa powder in the food processor/chopper and pulse to get fine crumbs. It should turn a dark colour because of the cocoa.
  200 g plain digestive biscuits, 1 Tbsp good quality cocoa powder, 1 tsp caster sugar
  
• Add the melted butter (through the feed tube if you have one) and pulse until it's all thoroughly mixed. You'll end up with a mixture that looks like dark wet sand.
  100 g butter
• Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
• Bake in the oven for 10 minutes. Then leave it to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while weget the cheesecake done.
  

The Filling

• Melt the chocolate on 50-80% power for 90 seconds. The lower your microwave power (800w or 1000w?), the lower the percentage. Check, stir if slightly melted and zap again for 30-60 seconds and repeat until it's completely melted. Set aside.
  250 g dark chocolate (70%)
• Beat the cream cheese on the lowest setting and add sugar gradually until it's all in.
  600 g full fat cream cheese, 200 g caster sugar
• Add the flours, scrape down the sides and beat for 20 seconds or so until it's all mixed.
  2 Tbsp all-purpose flour, 2 Tbsp cornflour
• Add eggs, one at a time, keep beating on low speed to incorporate.
  4 eggs
• Add the rest of the ingredients: melted chocolate, milk, Baileys and vanilla, beat on low for 30-60 seconds, scraping down the sides, until it's all mixed. Add the coffee granules last, stir very lightly.
  125 ml evaporated milk, 125 ml Baileys, 1 tsp vanilla extract, 1 Tbsp of instant coffee granules as is.
• Pour slowly into the base lined pan and bake at the original temperature for 50 minutes.
  
• Cool on a wire rack completely. Leave in the tin, wrap loosely with foil and refrigerate overnight.

The Topping

• Melt the chocolate and cream on 50-80% power. Stir and mix completely.
  120 g milk chocolate, 3 Tbsp double cream
• Add the Baileys, mix and leave to cool completely.
  1 Tbsp Baileys
• Unmould the cake and top/cover as desired and leave in the fridge until time to cut and serve.