Crush the biscuits into fine crumbs and pour in the melted butter
Press into the base of the tin
Bake for 15 minutes
Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks
In a separate bowl whisk the egg whites until they form stiff peaks
Carefully stir the egg whites into the chocolate mix
Pour over the biscuit base and bake for 50 minutes
Remove from the oven and allow to cool
Chill in the fridge for a couple of hours or overnight, if possible
For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top