1. lightly grease a 21cm springform pan. 2. Crush the biscuits into a fine crumb (i used a food processor). mix the cocoa powder into the biscuit crumb. melt the butter and then pour this over the biscuit crumbs. mix until combined. 3. Press this into the tin, using a glass or jar to smooth. 4. Pop into the fridge. 5. For the filling, melt the chocolate and then mix in the instant coffee. set this aside to cool to room temperature. 6. With all ingredients at room temperature, using an electric hand whisk or stand mixer, cream the violife plant based cream cheese alternative, icing sugar and chocolate until smooth. 7. In a separate bowl whip the double cream until its thick and starts to form stiff peaks (do not over whip!) 8. Whisk this into the chocolate cream cheese mixture. 9. Spread evenly over the biscuit base and leave to set in the fridge overnight. 10. Make the topping by heating the cream to boiling. pour this over the chocolate to melt it. let it sit for a few minutes and then mix to form a ganache. leave it to cool then pour the ganache over the cheesecake.