Lightly grease an 8-inch springform pan.
Crush the biscuits into a fine crumb (using a food processor works best). Mix in the cocoa powder. Melt the butter and pour it over the biscuit crumbs, stirring until combined.
Press the mixture into the pan, using a glass or jar to smooth it out. Pop it into the fridge.
For the filling, melt the chocolate and mix in the instant coffee. Set aside to cool to room temperature.
With all ingredients at room temperature, use an electric hand whisk or stand mixer to cream the Violife plant-based cream cheese, powdered sugar, and chocolate until smooth.
In a separate bowl, whip the heavy cream until it thickens and forms stiff peaks (be careful not to over whip!).
Fold the whipped cream into the chocolate cream cheese mixture.
Spread the mixture evenly over the biscuit base and let it set in the fridge overnight.
For the topping, heat the cream to boiling and pour it over the chocolate to melt it. Let it sit for a few minutes, then stir to form a ganache. Allow it to cool before pouring the ganache over the cheesecake.