Place cookies in a food processor and pulverize to fine crumbs. Drizzle melted butter overtop and pulse briefly until all crumbs are moistened.

Press crumbs evenly into the bottom and up the sides of an ungreased 9” springform pan. Set aside while you prepare your filling.

Place chocolate in a medium-sized microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until chocolate is completely melted and smooth.

In a separate mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Drizzle in the melted chocolate and stir to combine.

Add ¾ cup (94g) powdered sugar and vanilla extract and stir until combined.

Stir in sour cream until mixture is smooth and uniform.

In a separate mixing bowl, combine heavy cream and remaining powdered sugar (63g) and use an electric mixer to beat until mixture is thick and fluffy and stiff peaks form if you lift the beaters from the mixture.

Use a spatula to gently fold the whipped cream into the chocolate mixture until smooth and uniform (it can take a bit of work but I prefer to do this by hand, but if you are struggling you can briefly use your electric mixer on low-speed to help incorporate ingredients, just don’t overdo it!).

Spread filling evenly into prepared crust and smooth the surface with an offset spatula. Cover pan with plastic wrap and chill in the refrigerator for at least 4 hours before slicing and serving, preferably topped with homemade whipped cream.