Line the bottom and sides of a 23 cm spring form pan with baking parchment and set aside.

Put the blitzed biscuits in to a bowl and add the melted butter and mix together really well. Tip the biscuits mix in to the bottom of the lined pan and use the back of a wooden spoon or an angled palette knife to really push the biscuits base down hard and compact, I like to put all of my body weight on it to get it nice firm so it does not crumble too much when it comes to cutting it. Then pop this in to the fridge for a good half hour to firm up.

Put the cream cheese and icing sugar in a bowl and mix together gently this will take only a few turns of the spoon. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water, or you can do this in the microwave. Now add a large dollop of the cream cheese mixture into the bowl of chocolate and stir well to combine. Add another dollop of cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, and mixing it like mad until the chocolate mixture begins to look uniform, smooth and silky.

At this point, tip all of the cream cheese mixture into the chocolate mixture and mix together until it is completely incorporated. Tip the mixture on top of the biscuit base and use the back of a large spoon to smooth the top. Press it down well so there are no gaps. Pop the cheesecake in the fridge for about 20 minutes or the freezer for 10 minutes.

Meanwhile, make the decoration. Using a swivel peeler, pare the dark chocolate into curls. For a slightly more professional look you can melt the chocolate with 1 tsp vegetable shortening or butter, staring together. pour over the back of a chilled baking tray and scrape off when set but not quite hard with a cheese slice. pulling toward you to make large chocolate curls. you can also use a scraper or pallet knife angled at 45 degrees and push away from you curling up the chocolate curls.

Remove the cheesecake from the tin and carefully peel away the parchment. Put on a plate or cake stand. Decorate with the chocolate curls and seasonal fruit.