1. Line your baking tin.
2. Crush biscuits in food processor.
3. Add butter and cocoa powder to the biscuits, mix well until combined. 
4. Pour into lined baking tin and refrigerate

For the White Chocolate and Bailey's Cheesecake Layer
*100gm white chocolate
*50ml whipping cream
*A few splash of bailey's ( yg nie saya skip)
* 2 eggs, separated
* Sugar ( saya letak 1/4 cup)
* 500gm cream cheese

Method:

1. Melt white choc with whipping cream in double boiler. Then let cool.
2. Beat cream cheese with sugar until light and fluffy.
3. Add egg yolk and mix well.
4. Add white choc into cream cheese mixture and mix with spatula.
5. Beat egg white until soft peaks and fold into cream cheese.
6. Pour mixture into prepared baking tin and bake 140C for about 1 hour in water bath. Once cooked let cake cool to room temperature. 

( Yg no 3 tu saya tak separate kan telur. Saya masuk whole eggs into cream cheese and beat until combined. Since mixture ni takde egg white yg dipukul, saya baker tak guna water bath...hehehe...derhaka derhaka!!!! jadi saya bakar at 150C for abt 25 mins)

Chocolate Truffle: ( Yg nie prepare bila ciskek dah at room temperature)

*Dark chocolate ( saya guna 250gm sbb dia tak specify brapa diia guna)

*30ml golden syrup

*30ml rum ( saya letak susu UHT)

*250ml whipping cream

Method:

1. Melt dark choc with syrup and rum over barely simmering water for 6 mins ( do not stir).
2. Cool for 2 mins before stirring until mixture is glossy.
3. Beat whipping cream until slightly aerated with the consistency of thick pouring custard. Be sure not to overbeat.
4. Fold the cream into the chocolate mixture until well combined.
5. Spread the truffle onto the cheesecake.
6. Refrigerate the cake overnight.
7. Dust with cocoa powder before serving.