Crush the chocolate digestive biscuits into fine crumbs. Mix with melted butter until well combined. Press the mixture into the base of a 9-inch springform cake tin. Chill in the fridge while preparing the filling.

Preheat the oven to 160°C (fan assisted).

In a large mixing bowl, beat the cream cheese until smooth. Add the caster sugar and mix until incorporated.

Gradually add the melted dark chocolate to the cream cheese mixture, stirring until fully combined.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the double cream and vanilla extract until the mixture is smooth and creamy.

Pour the chocolate cheesecake filling over the chilled biscuit base in the cake tin. Smooth the top with a spatula.

Bake in the preheated oven for 50 minutes or until the edges are set but the centre still has a slight wobble.

Once baked, turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then transfer it to the fridge to chill for at least 4 hours or overnight.

Once fully chilled, carefully remove the cheesecake from the tin and transfer it to a serving plate.

To make the ganache, chop the dark chocolate into small pieces and place in a heatproof bowl.

In a small saucepan, heat the double cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate.

Let it sit for a minute, then stir until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

Spread the ganache evenly over the top of the cheesecake.

Return the cheesecake to the fridge to set the ganache for at least 30 minutes.

Once set, slice and serve chilled.