In a bowl, combine the graham crumbs, butter, sugar, cocoa powder and salt. Set aside 2 tbsp of the mixture in a small bowl until ready to serve. Gently press the remaining mixture along the bottom of the prepared pan. Bake for 10 minutes. Let cool.
Chocolate Filling
In the bowl of a double boiler off the heat, whisk the egg yolks with the sugar until smooth. Stir in ¼ cup (60 ml) of the cream and all of the milk.
Place the bowl over a pot of simmering water and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. Remove from the heat.
Add the chocolate and mix until combined. Add the cream cheese and mix until smooth. Let cool.
In another bowl, whisk the remaining 35% cream with an electric mixer until stiff peaks form. Using a spatula, gently fold the whipped cream into the chocolate mixture. Spread out in the baked crust. Refrigerate for 3 hours or until the filling is firmly set.
Mirror Glaze
In a small bowl, sprinkle the gelatin over 1 tbsp (15 ml) of the water. Let bloom for 5 minutes.
Meanwhile, in a small pot, bring the raspberries and cranberries to a boil with the remaining water and the sugar. Simmer for 3 minutes. Remove from the heat.
Using a hand mixer, purée the mixture until smooth. Add the gelatin and whisk until completely dissolved. Let cool for 10 minutes.
Spread the mirror glaze over the chocolate filling. Refrigerate for 1 hour or until the mirror glaze is firmly set. Freeze the cheesecake at this point, if desired.
Assembly
Run a thin blade between the cake and the side of the pan to unmould. Place the cheesecake on a serving dish.
Garnish the cake with the reserved graham crumb mixture and the meringues. Refrigerate until ready to serve. The cake will keep for 3 days, covered, in the refrigerator.
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