Prep your pan: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides. This makes for a cleaner release and neat slices.

Make the crust: Crush graham crackers into fine crumbs. Stir with sugar and salt. Add melted butter and mix until the texture feels like wet sand. Press firmly into the bottom of the pan. Use the bottom of a measuring cup to pack it tight. Chill while you make the filling.

Melt the chocolate: Combine chopped chocolate and 2 tablespoons cream in a heatproof bowl. Microwave in 15–20 second bursts, stirring between each, until smooth and glossy. Set aside to cool slightly; it should be pourable but not hot.

Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water. Let it sit for 5 minutes to soften. Microwave for 10–12 seconds to dissolve. Cool to room temperature. If skipping gelatin, see the note in step 5.

Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. If not using gelatin, whisk 1 tablespoon cornstarch with the powdered sugar first, then proceed—this helps the filling set. Keep the whipped cream chilled.

Beat the cream cheese: In a large bowl, beat softened cream cheese until very smooth, about 1–2 minutes. Add powdered sugar, vanilla, and lemon juice. Beat until creamy, scraping the bowl as needed.

Add the gelatin: With the mixer running on low, stream in the cooled, melted gelatin. Mix just to combine. This step keeps the texture silky and stable.

Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the filling airy.

Assemble the swirl: Pour about two-thirds of the filling over the chilled crust and smooth the top. Drizzle several spoonfuls of melted chocolate over it. Add the remaining cheesecake filling. Tap the pan gently to settle.

Create the marble effect: Use a thin knife or skewer to swirl the remaining melted chocolate through the top in gentle figure-eights. Don’t overmix—2–3 passes are enough for a clean pattern.

Chill to set: Cover and refrigerate at least 6 hours, preferably overnight. The center should feel firm to the touch.

Release and garnish: Run a thin knife around the inside edge of the pan, then unclasp the ring. Slide onto a serving plate. Add chocolate shavings or berries if you like. Slice with a hot, dry knife for clean edges.