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Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan. (This is optional and helps to remove the cheesecake later.)
In a food processor, process the cookies and butter, until the cookies are fine crumbs and the mixture starts to stick together.
Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
In a medium bowl, combine the chocolate and ½ cup of the cream. Microwave in 20- to 30-second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the sugar and melted chocolate and beat on low, until combined, scraping down the sides as needed.
In a separate bowl, whip the remaining 1 cup cream with an electric mixer, until stiff peaks form. Using a spatula or an electric mixer on low, fold the cream into the cream cheese mixture.
Spread into the prepared crust. Cover and refrigerate for at least 7 hours or overnight. Slice and serve with sweetened whipped cream or as desired.
Variations on this Chocolate Cheesecake: