Method

To make the base melt the margarine and mix in the biscuit crumb and cocoa powder.  

Press the mix firmly into the tin and leave to cool in the fridge for 20 minutes

To make the topping dissolve the coffee granules and brown sugar in the water and leave to cool.

Stir in the cream cheese and add the icing sugar.

Beat together until smooth.

Add in the melted chocolate and fold in the whipped cream.

Place the filling on top of the base and chill for 1 hour.

When set remove the cheesecake from the tin and decorate with grated chocolate.