Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if you like cleaner releases.

Make the crust: In a bowl, combine the crushed cookies, melted butter, sugar, and a pinch of salt. Mix until the crumbs feel like wet sand and hold together when pressed.

Press and chill: Firmly press the crumb mixture into the bottom of the pan and slightly up the sides. Use a flat-bottom glass to compact it. Refrigerate while you make the filling.

Melt the chocolate: Place the chopped chocolate in a heat-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in the cocoa powder until no lumps remain. Let it cool to lukewarm, not hot.

Beat the cream cheese: In a large bowl, beat the cream cheese with a mixer on medium speed until very smooth and fluffy, about 2–3 minutes. Scrape down the bowl.

Add sugar, vanilla, and salt: Beat in the powdered sugar, vanilla, and salt until combined and silky. Scrape the bowl again for an even texture.

Incorporate the chocolate: Pour the cooled melted chocolate mixture into the cream cheese. Mix on low until fully blended and uniform in color.

Whip the cream: In a separate clean bowl, whip the cold heavy cream to stiff peaks. It should stand up on the whisk without drooping.

Fold gently: Using a spatula, fold the whipped cream into the chocolate cheesecake base in 2–3 additions. Keep it gentle to preserve the airy texture.

Fill the crust: Spoon the mixture into the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly.

Unmold and garnish: Run a thin knife around the edge, release the springform ring, and slide onto a serving platter. Add toppings like chocolate shavings or berries just before serving.