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Melt the chocolate in a double boiler or in the microwave and set aside to cool.
Make the espresso and allow this to cool.
Line a 22 - 23 cm springform cake tin with baking paper.
Whip the cream to soft peaks in a stand mixer using the whisk attachment and scrape into another bowl and set aside.
Grind the biscuits in a small food processor, add the melted butter and press this into the base of the lined tin. Use the back of a spoon to even it out.
Using the same bowl as the cream, beat the sugar and cream cheese until the sugar crystals have dissolved. Add the cooled chocolate and espresso and whip until well combined.
Fold the whipped cream into the chocolate mix and empty this into the biscuit-lined tin. Smooth the top out and chill in the fridge until set.
Decorate with grated chocolate and serve with whipped cream.