Dark chocolate cheesecake: Dark side of creaminess

Dark chocolate is great with almost everything ^^, I know that you agree with me. This time the chocolate comes with cream cheese in a cool form.

I made a chocolate cheesecake before but I use less chocolate in that recipe. So this time I want to have more chocolate flavor in the cake (because more chocolate means that cake will be more delicious, ^^).
Chocolate cheese cake can be additive, as I found the bitterness of the chocolate will be softer by the creaminess of the cream cheese and whipping cream. As always, the bitterness and the taste of the chocolate will come from chocolate that you use, if you want it to be on a darker side just use the chocolate with a lot of cocoa mass (and use less percent if you want milder ^^). 
This cheesecake is very easy to make, as it doesn't require baking (you need to bake only the base of the cake). It falls into the rare cheesecake category, as it set by using the gelatin. And you can use any molds for making this cake, I use a small hexagon molds (it's a cookie cutter, hehe, but I love it and the size is suitable for serving 1 person).
If you want to make cheesecake this one will be a great start, ^^, and beside from very easy to make this cake is very delicious too. 

 Dark chocolate cheese cake

Serves 4

Base
40g ................................. Butter, melted
90g ................................. Digestive biscuits, crushed 
......................................... (either in food processor or in a plastic bag with a rolling pin)
Filling
125g ................................ Cream cheese
25g .................................. Sugar
95g .................................. Dark chocolate, melt 
150ml ............................. Whipping cream
2g .................................... Gelatin sheet 


Preheat the oven to 180 °c
Line the baking sheet with baking paper, place the hexagon mold on the baking paper.

 Mix the crushed biscuits with melted butter, then divide the mixture into the pan and bake for 10-15 minutes or until light brown. 
Let the base cool to the room temperature.

 Bloom the gelatin in cold water for 5 minutes.
Warm 30ml of whipping cream in a microwaveable bowl for 40-50 seconds.
Put the gelatin in the hot whipping cream and stir until melt. 

 Beat cream cheese and sugar together until smooth, add the gelatin mixture beat to combine.
Pour the melted chocolate into cream cheese mixture, beat to combine.

 Whip the rest of the whipping cream until soft peaks form.
Fold the whipped cream into the chocolate mixture in 2-3 additions, until fully combine.

Pour the batter into the molds and smooth the top. Refrigerate until firm (4-6 hours).
Take the cakes out of the molds and sprinkle with cocoa powder over the top.

Dark chocolate cheesecake: Dark side of creaminess