The crust first. Combine flour and salt in a large bowl.

Add cold, diced butter and mix in until it resembles coarse crumbs.

Add 3 tablespoons of the ice cold water and combine.

If you find your mixture is too dry, you can add another tablespoon of water. Combine until you have a smooth dough

Roll out the dough ball on a well floured surface or silpat mat to about 1/4" thickness. The size should be a few inches larger than your pie plate (about 12" for a 9" pie plate)

Place in pie plate ( I used a silicon tart pan) and press to fit.Cut any overhang .I used the tines of a fork to crimp the edges.

Poke holes in the crust . This is so that it doesn't rise while baking blind( without filling). Chill in the fridge for atleast half an hour.

Preheat oven to 220 C. Place parchment paper on the crust and an 8 inch pan on top. You can use baking beans or weights instead of the pan, if you have them.

Bake at 220 C for 9 minutes, remove pan and bake for 3-4 minutes more.Cool completely.

While pie crust is cooling, Preheat oven again to 180 C. Start preparing your crumble . Mix all dry ingredients (everything other than butter) well.

Add butter and crumble together until its coarse and particles are pea sized. Keep the crumble aside in the refrigerator (so the butter remains cold).

Now , prepare the cheesecake filling. Melt chocolate (double boiler or microwave) and cool until warm and liquid .

Beat together cream cheese, sugar and cocoa until smooth.

Add in and beat the eggs , one at a time

Mix in the chocolate.

Pour filling over cool crust and smoothen the top. Bake at 180 C / 350 F for 15 minutes.

Sprinkle the crumble on top and bake at 100 C for an hour. Keep in the oven for another half hour and chill 6- 8 hours.