• Pre-heat oven to 160C Fan

To make the base:-

• Grease the inside of a 20cm loose-bottom deep cheesecake tin and line the base with baking parchment / greaseproof paper.
• Blitz the pecan nuts and chocolate biscuits together in a food processor until they resemble course breadcrumbs.
• Stir the melted butter into the biscuit mixture, then empty the mixture into the cheesecake tin and press this mixture into the tin to make an even layer.
• Chill in the fridge for at least 20 minutes whilst you prepare the cheesecake filling.

To make the cheesecake filling:-

• Place the cream cheese, cream, cocoa powder and eggs in a bowl, or into a stand mixer and blend everything together well until smooth.
• Pour the mixture over the hardened biscuit base and bake in the oven for approximately 25 – 30 minutes until the top is firm and golden brown.
• Remove from the oven and allow to cool on a wire rack for at least 1 hour.

To make the chocolate ganache:-

• Pour the cream into a saucepan and gently heat the cream until steam is coming off the top. Do not allow the cream to boil.
• Once steam is coming off the top, remove the saucepan from the heat and stir in the broken up chocolate until it has melted completely.
• Allow the ganache to cool a little, then pour the ganache over the top of the cooled cheesecake base and put aside for 30 minutes to allow the ganache to cool and set a little. Then move to a fridge for 2 hours minimum.
• When ready to serve, carefully remove the cheesecake from the tin and decorate with the pecan nuts.