Chocolate Cheesecake

125 gm plain chocolate biscuits (or cookies)
60 gm unsalted butter, melted
½ tspn ground cinnamon
¼ cup water
1 tbsp gelatine
375 gm soft cream cheese
½ cup caster sugar
½ cup milk
180 gm cooking chocolate, melted
1 cup cream
Crush biscuits in a food processor. Then mix together with butter and cinnamon. Grease the base of a springform cake tin, line with foil and lightly spray again. Then press biscuit mix into base. Sprinkle gelatine over water and stir. Then put over a double boiler and stir until gelatine has dissolved. Cool slightly. Beat cheese until smooth with an electric mixer. Add sugar and milk, and beat. Then add gelatine and chocolate and beat again. Whip cream until stiff and gently fold into chocolate mix. Then pour into cake tin and smooth the top. Refrigerate for at least 3-4 hours and decorate with whipped cream and grated chocolate, if you like.