Crush the chocolate sandwich cookies using a food processor, or place them in a zip-top bag and crush with a rolling pin until fine.

Mix cookie crumbs and melted butter in a bowl until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill in the fridge while you make the filling.

Melt the semisweet chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool for 5 minutes.

In a large bowl, beat softened cream cheese with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.

Pour in the cooled melted chocolate and beat until fully combined.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the chocolate cream cheese mixture until no streaks remain.

Spread the chocolate filling evenly over the prepared crust, smoothing the top with a spatula.

Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or until set.

Once set, remove the cheesecake from the pan and garnish as desired.

Slice and serve chilled.