• Preparations: Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the springform with a double layer of strong aluminum foil on the outside.

Crust:

• Melt the butter in a small saucepan or in the microwave.

  60 g unsalted butter/ ¼ cup
• Mix crust ingredients: Place the digestives and the butter in a food processor and process until you get wet crumbs.

  125 g digestives/ 4.5 oz
• Press the crumbs into the bottom of the prepared pan and place the springform into the fridge while you make the filling.

Filling:

• Beat the cream cheese until smooth and creamy. Add the sugar and incorporate.

  500 g full-fat cream cheese/ 2 ¼ cups + 100 g granulated sugar/ ½ cup
• Add the eggs and the egg yolks one at a time, whisking well after each one. Add the sour cream and the lime juice. Beat well.

  3 large eggs + 3 large egg yolks + 150 g sour cream/ ⅔ cups + 1 teaspoon lime juice

Melt the chocolate:

• Finely chop the chocolate and place it into a small metal bowl that fits on top of a pan.

  150 g dark chocolate/ 5.5 oz
• Melt chocolate at bain-marie: Pour water into the pan and place the bowl with the chocolate on top, but make sure that the water doesn't touch the bowl. Heat the water gently, but do not let it come to a boil. Melt the chocolate, stirring often.
• Pour the melted chocolate into the cream cheese mixture and fold it in gently until everything is smooth again.

Bake:

• Assemble: Place the prepared springform into a roasting tin. Boil water in a kettle and pour the water into the roasting tin to come 2 – 2 ½ cm/ ¾ – 1 inch up the sides of the cake pan.
• Bake for about 1 hour until the cake is lightly browned around the edges and the center is just set on top but still a bit wobbly underneath.
• Let cool: Remove the aluminum foil and let cool on a wire rack. Refrigerate until ready to serve. Unmold and glaze before serving.

Chocolate glaze:

• Place the cheesecake on a serving platter before glazing it.
• Make the glaze: Place the finely chopped chocolate, heavy cream, and golden syrup in a small pan. Heat gently while stirring all the time, but don't let it come to a boil. When the chocolate is almost melted, remove from the heat and continue stirring until the mixture is smooth.

  75 g dark chocolate/ 2.5 oz + 125 ml heavy cream ½ cup + 1 teaspoon golden syrup
• Glaze the cheesecake: Let cool for a few minutes, then pour some of the glaze over the cake. Serve the remaining glaze on the side.