Chocolate Mud Cheesecake

This is my first ever cheesecake that I made for my husband's birthday 3 years ago.
I regret not taking a picture of a slice but I can guarantee for those who are chocoholic will
definitely love this.

Preheat oven to 180degrees celcius (360degrees fahrenheit)
Wrap the bottom & sides of a 8" baking pan with aluminium foil & set aside.

Ingredients:

Base
180g of Mcvities Digestive Biscuits
80 - 90g melted butter

~ Crush biscuits & mix with melted butter until well combined.
Press evenly onto the base of prepared baking pan. Let it set in the refrigerator.

Filling
500g cream cheese (Philadelphia cream cheese)
100g castor sugar
3 large eggs
220ml melted chocolate
250ml UHT whipping cream
30g corn flour
20g cocoa powder

Chocolate Ganache:
375g chocolate
50ml milk
200ml UHT whipping cream
20g butter

~ Beat cream cheese & sugar. Add eggs one by one.
Mix in melted chocolate (which you double boil first), UHT whipping cream, corn flour,
& cocoa powder until well combined. Pour in filling into prepared base &
place in a larger baking tray. Fill the larger baking tray with hot water &
bake at 180 degrees celcius for about 20 minutes. Then reduce it to
150 degrees celcius & bake for another 50 minutes OR more until the cake is firm.

~ While the cake is baking, prepare the chocolate ganache.
Melt chocolate over a double boil method.
Add in milk, UHT whipping cream & butter.
Stir until smooth.

~ When the cake is done let it cool on the counter.
After it's cool enough, pour ganache on top & spread it.
Refrigerate overnight  & serve chill. Enjoy.