Begin by crushing 300 g of digestive biscuits into fine crumbs using a food processor, or place them in a bowl and crush with a rolling pin. Mix in 135 g of melted butter and 1 tablespoon of cocoa powder until well combined. Press this mixture firmly into the bottom of a 23cm springform tin. Chill in the fridge for 30 minutes, allowing it to firm up.

In a food mixer with a whisk attachment, combine 750 g of full-fat cream cheese, 175 g of icing sugar, and 40 g of cocoa powder. Whisk on medium speed until smooth, approximately 2-3 minutes. Next, add 300 ml of double cream and continue whisking until the mixture thickens and holds its shape, about another 3-5 minutes.

Once your filling is ready, carefully spoon it over the chilled biscuit base, spreading it evenly to cover the crust. Smooth the top with a spatula for a neat finish. Cover with plastic wrap and refrigerate the cheesecake overnight or for at least 4 hours, allowing it to set beautifully.

After chilling, carefully remove the cheesecake from the tin and place it on a serving plate. Using a butter knife, gently smooth the sides for a polished look. Before adding the toppings, ensure the cheesecake is well-chilled to help the ganache set properly.

To create the dark chocolate ganache, place 65 g of dark chocolate and 65 ml of double cream in a microwave-safe bowl. Microwave on high for 20 seconds, then stir and continue heating in 10-second intervals until melted and smooth. Pour this glossy ganache over the cheesecake, spreading it evenly over the top.

For the white chocolate ganache, combine 30 g of white chocolate and 15 ml of double cream in a separate bowl. Heat in the microwave for 20 seconds, stir, and continue in 10-second bursts until fully melted. If using, sieve in ¼ teaspoon of Sugarflair superwhite powder and mix until combined for an eye-catching white color.

Using a piping bag, pipe the white chocolate ganache in a swirl starting from the center of the cheesecake and working your way outward. This will create a beautiful base design for your spiderweb. Aim for even spacing, filling the top area with an elaborate swirl.

To finish your Chocolate Spiderweb Cheesecake, take a cocktail stick and gently drag it from the center of the cheesecake to the edges in straight lines. This technique will create the spiderweb effect, making it visually striking. Carefully wipe the stick after each line to maintain a clean design.