Pre-heat the oven to 200°C, and line an 8inch, loose bottomed cake tin with baking parchment.
Pour the mixture into the lined cake tin and bake for 10 minutes in a hot oven. Turn the oven down after this time to 140°C and bake for a further 25 minutes. Check the mud pie after this - it should have a slight wobble with no runniness.
Leave to cool completely and refrigerate for an hour before adding the topping.
Once the mud pie has been refrigerated, take the Choc Shot and spread gently around the edge of the top of the cheese cake. Crush up the caramelised toasted oats as you sprinkle them around the edge and pat gently so they stick to the choc shot.
Using a fine grater, grate over the dark chocolate into the centre of the cheesecake. Carefully remove from the tin and slice into 10 pieces and serve.