Step 1

Put all your cookies in a ziplock bag, hit them with a rolling pin until they resemble sand, or put them in a food processor.

Step 2

Melt the butter and add it to the cookie crumbles. Mix them until completely combined and pour them into your 10-inch springform. Pack tightly and set the crust in the fridge for about 10 minutes.

Step 3

Whip the heavy cream into stiff peaks and set aside while preparing the rest of the filling.

Step 4

Add your softened cream cheese. I used mascarpone in a bowl and mix with the sugar and vanilla until soft and creamy.

Step 5

Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.

Step 6

Melt your chocolate, let it cool, and add it to your cream cheese mixture.

Step 7

Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture, but it doesn't matter. Put the cheesecake back into the fridge while you make the water ganache.

Step 8

To make the water ganache put your chocolate into a heatproof bowl and add hot water. Let the chocolate sit for a few minutes. When the chocolate melts, keep stirring until you have a smooth and glossy ganache. Set aside to cool.

Step 9

Take the cheesecake out of the fridge and pour your ganache over the top. Place it back into the fridge and let the cheesecake set for at least 6 hours. I like to let mine set in the fridge overnight.