Dark Chocolate Cheesecake with Strawberries

Whiz the Hobnobs Biscuits (5.5 oz) , Brown Sugar (3 1/2 Tbsp) , Unsweetened Cocoa Powder (1/3 cup) in a food processor until you get a fine meal. Add Butter (3 Tbsp) whiz again to mix. Press into 8-inch loose bottom tin. Chill in the freezer while you get the filling ready, and oven preheats

Place all ingredients of the filling, Dark Couverture Chocolate (1 cup) , Cream Cheese (1 1/3 cups) , Half and Half (3/4 cup) , Unsweetened Cocoa Powder (1/3 cup) , Eggs (3) , Pure Vanilla Extract (1 tsp) , and Jaggery Granules (1 1/2 Tbsp) into a food processor and blend well to mix for 1 to 2 minutes on medium speed.

In a non-reactive bowl, put in the chopped Fresh Strawberries (1 2/3 cups) , Star Anise (2) , Oranges (to taste) , and Brown Sugar (3 1/2 Tbsp) . Stir to mix, then pour in the Red Wine (1/3 cup) , stand covered in the fridge overnight.

Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with Orange Juice (2 1/2 Tbsp) and simmer until thick and syrupy. Taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.

Place 52% Couverture Chocolate (1/2 cup) and Half and Half (1/3 cup) in a heatproof bowl. Heat in microwave for 1 minute. Whisk​ with a balloon whisk​ until smooth.