Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Melt the butter gently in the microwave or in a pan and then take off the heat.
Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
In a new bowl lightly whip the double cream until it starts to thicken.
Stir in the double cream and cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
Remove the cheesecake from the tin and place on a plate. Spoon the cool cherry mix over the top.
Chop the chocolate on the diagonal creating the beautiful flakes. Sprinkle on the cheesecake and serve.