Technically you can use a lower-fat cream. Having said that, the lower the fat percentage, the ability for the cheesecake to set decreases considerably. I would suggest making individual cheesecakes in ramekins or cups instead of relying on a sliceable dessert. The taste will be identical. Half the quantity of the biscuit base and chocolate cheesecake filling. Spoon the biscuit crumbs into the base of your glass, then spoon the cheesecake filling over the top and serve with lots of delicious chocolate ganache and fresh berries.