Make a chocolate collar following the steps below.
Measure the circumference of the cheesecake and mark on a strip of baking parchment folded in two lengthways. Put the folded edge nearest you. Measure the height of the cheesecake and mark a couple of centimetres higher on the parchment. Draw a line along the parchment the length of the circumference. Paint a thick band of chocolate up to the line. Leave for about 15 minutes or until the chocolate isn’t set but is no longer runny.
Release the cheesecake from the tin and slide off the base and onto your serving dish. Wrap the parchment, chocolate side facing in, onto the cheesecake, matching the ends together. Put in the fridge to set completely.
To serve, carefully unwrap the parchment, leaving the collar of chocolate intact. Cut with a sharp knife and serve.