Whiz the Hobnobs Biscuits (150 gram), Brown Sugar (50 gram), Unsweetened Cocoa Powder (30 gram), in a food processor until you get a fine meal. Add Butter (50 gram) whiz again to mix. Press into 8 inch loose bottom tin. Chill in the freezer while you get the filling ready, and oven preheats
Preheat oven to 160 degrees C (320 degrees C).
Place all ingredients of the filling, Dark Couverture Chocolate (200 gram), Cream Cheese (300 gram), Half and Half (200 milliliter), Unsweetened Cocoa Powder (30 gram), Egg (3), Pure Vanilla Extract (1 teaspoon), and Organic Jaggery Granules (20 gram) into a food processor and blend well to mix for 1 to 2 minutes on medium speed.
Pour into crust, and bake for an hour.
Leave to cool in the oven, then cover and chill for 4 to 6 hours, better overnight.
In a non reactive bowl, put in the chopped Fresh Strawberries (250 gram), Star Anise (2), Orange (to taste), and Brown Sugar (50 gram). Stir to mix, then pour in the Red Wine (100 milliliter), 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 a quarter cup Orange Juice (40 milliliter) and simmer until thick and syrupy. Taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Cool about 30 minutes, then whisk again. Chill until a little firm. Whisk once again till glossy and smooth, and holds peaks. Spread over chilled cheesecake.
Place 52% Couverture Chocolate (100 gram), and Half and Half (100 milliliter), in a heatproof bowl. Heat in microwave for 1 minute. Whisk with a balloon whisk until smooth.