Place the graham cracker crumbs in a food processor or inside a zip-top bag, then crush into fine crumbs with a rolling pin. Transfer to a bowl and mix in the melted butter until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust layer. Use the back of a spoon or a small glass to smooth it out. Chill in the fridge while you prepare the filling.
Gently melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth and fragrant. Let it cool slightly so it doesn’t melt the cream cheese when combined.
In a large mixing bowl, beat the softened cream cheese with the superfine sugar until the mixture is smooth and creamy, with no lumps remaining. This should take about 2-3 minutes with an electric mixer.
Add the vanilla extract to the cream cheese mixture and mix until combined. Then, fold in the melted chocolate gently, keeping the mixture airy and smooth.
In a separate bowl, whip the chilled heavy cream until it forms stiff peaks, which should be glossy and firm to the touch.
Carefully fold the whipped cream into the chocolate-cream cheese mixture in batches, gently combining until uniform and fluffy.
Pour the smooth filling over the chilled crust, spreading it evenly with a spatula. Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight.
Once set, run a warm knife around the edges of the springform to loosen the cheesecake. Carefully remove the sides of the pan, revealing a glossy, dense chocolate cheesecake.
Slice with a hot, clean knife for neat pieces. Serve as is or garnish with whipped cream, chocolate shavings, or berries for an extra touch of elegance.
