Grease the sides of a 8 inch cake pan and line the bottom of the cake pan, set aside.
Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.
Boil whipping cream and instant coffee powder under low heat and pour over chocolate pieces and stir mixture to smooth.
Preheat oven to 160 deg C. (320F)
Lightly boil 100ml whipping cream with instant coffee powder and add in milk chocolate. stir till smooth, set aside to cool.
Beat cream cheese, cinnamon powder and sugar together at medium speed, gradually pour in the whipping cream mixture into and beat to light and smooth.
On low speed, add in egg yolks one at a time. Beating well after each addition until just combined.
In a mixing bowl, whisk egg white till foamy. Add sugar in batches and whisk to peak form.
Fold egg white into cream cheese mixture in 3 batches with a rubber spatula and pour into the prepared cake pan. Bake in water bath for about 50 minutes. It should feel set, but not rigidly so.
Leave cake to cool in pan. Then remove the cake from pan. Boil chocolate cream and spread on top of cheesecake. Chill the cheesecake for several hours before serving.