Chocolate cheesecake.

• 175g  cookies
• 75g  unsalted butter
• 1 tablespoon cacao powder
• 200g cheese Philadelphia
• 250g  heavy cream
• 250g dark chocolate
• 3 tablespoons chocolate liqueur
• 2 tablespoons icing sugar
• 2 tablespoons cacao powder
  

Crumb the cookies and mix with melted butter.

Put and tamp down into the split form covered by parchment. 

To melt the chocolate, whip the cream.

Cheese (room-temperature) whip with sugar, add chocolate liqueur and mix well. Add whipped cream and melted chocolate, mixed slow by mixer. 
Put the filling on to the pastry and t out  in the fridge for 4 hours or night. Just before serving, dust with cocoa powder.