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Preheat the oven to 230°C (450°F)
In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth
Add the eggs one at a time, mixing well after each addition until fully combined
Gradually pour the melted chocolate into the double cream while mixing. Stir in the whisky at this stage
Pour the chocolate-whisky cream mixture into the bowl with the cream cheese mixture and blend everything together
Add the salt and cocoa powder, then mix until smooth
Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles
Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking
Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge