Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt.  

Process to a fine crumb.  

Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming.  

Stir in the chopped chocolate until smooth.  

Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth.  

Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  

Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan.  

Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan.  

Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge.  

Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it.  

Flip the cheesecake onto a plate, and then invert it onto a serving platter.  

Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.