In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and continue to mix until well combined.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the melted chocolate to the cream cheese mixture and fold gently until the chocolate is evenly distributed.

Pour the chocolate cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, remove the cheesecake from the springform pan and slice into wedges.