Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup to ensure it's compact.
3. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, approximately 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
5. Mix in the sour cream, vanilla extract, and melted semi-sweet chocolate until well combined and smooth.
6. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
7. Bake for 60 minutes, or until the center is set but still slightly jiggly. The edges should be slightly golden.
8. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour to prevent cracking.
9. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
10. Before serving, garnish with whipped cream and chocolate shavings for an elegant touch.
11. Slice and enjoy this rich, chocolatey delight!