Roughly chop up the 5 biscuits into small pieces . Keep aside
Whip up the cream to soft peaks (when you upturn the bowl, the cream shouldn't fall) . Keep aside
In a bowl, beat the cream cheese until smooth
Add the sugar and beat well
Beat in the cocoa, salt and vanilla extract
Beat or whisk In the whipped cream ( at low speed) until you achieve a uniform colour.
Fold in the chopped Bourbons (along with any powder )
Spread this filling on top of the chilled crust. Smoothen the top
Chill the cheesecake for 3 hours or overnight.
Unmould from the pan or pull out (if using cling film lined pan)
Serving suggestion : Powder 2-3 Bourbon biscuits and sprinkle over top in desired pattern before serving.