1. preheat oven to 155c. 2. For biscuit base: mix together the crushed graham cracker or digestive biscuits and melted butter, until you get a mixture resembling wet sand. transfer the mixture into the lined 6 inch cake ring and, using the flat bottom of a glass or a spoon, press them into an even layer with an approximately 1/2 inch thickness of the biscuit base. bake for 10 minutes and let it cool down while you prepare filling. 3. Cheesecake: combine cream cheese and both sugars in a bowl. mix using an electric whisk or paddle attachment if using a stand mixer. let this mixture go on medium speed for 2-3 minutes. scrape down the sides occasionally. 4. Melt chocolate in heatproof bowl and mix it with whipping cream. sift corn starch into the chocolate mixture. pour this chocolate mixture into the cheesecake batter and mix until combined. 5. Pour cheesecake batter into the ring and bake in preheated over 155c for 15-17 minutes. once it feels firms around the edges, switch off the oven. allow cheesecake to cool & set in oven for 1 hour with oven door open and then let it come to room temperature before cooling in the fridge overnight. 6. For chocolate ganache heat the cream in a pot and pour it over chocolate. mix with a spatula until it is smooth and glossy. pour chocolate ganache and let it set the fridge for a couple of hours. portion the cheesecake and enjoy!