Preheat the oven to 180 degrees C
Prepare a 23cm springform pan by spraying it with non-stick spray and lining it with baking paper.
Combine all the ingredients for the chocolate cookie crust and mix well in a medium bowl with a fork.
Cover the bottom of the tin with the cookie by pressing the cookie mixture firmly on.
Next: Prepare the chocolate ganache by gently heating the cream in the microwave and then adding the chocolate pieces and stirring it well until all the chocolate has melted. Smear a layer of about one cup of ganache over the chocolate cookie base. Place the tin into the fridge to rest. Set the rest of the ganache aside and store it at room temperature to assemble the cake later.
Add the cream cheese and sugar to a large mixing bowl and, with the whisk attachment of your electric beater cream the cream cheese and sugar on medium speed.
Sieve the flour and the salt and add into the cream cheese mixture. Beat until just combined.
Add the eggs one at a time and scrape down the bowl in between.
Pour the cheesecake filling over the cool ganache.
Bake in the center of the oven for about one hour until the sides have set and the center is still slightly wobbly. Switch off the oven and let it cool down completely in the oven.When the cake has cooled down it will sink in.