Preheat the oven to 160 Celsius or 350 degrees Fahrenheit and line a cake tin with baking paper and set aside.
In a small mixing bowl, add your dry ingredients and mix well. Add your wet ingredients (and any customisable add-ins) and mix very well, until a crumbly texture remains. Using a tablespoon, add liquid of choice until a thick batter is formed.
Press the mixture into the cake tin and spread evenly. Bake for 15 - 20 min. Remove from the oven and allow to cool completely.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake for 50 min to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Melt chocolate on a stove top or in the microwave. Let the chocolate cool to room temp then pour over the cheese cake.