Start by making the base of your cheesecake. Crush your cookies into fine crumbs using a food processor. Put the crumbs in a bowl and mix in melted butter until it feels like wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use something flat, like a measuring cup, to pack it tightly. Put the pan in the fridge to chill while you prepare the next steps.

Melt Godiva chocolate in a double boiler or microwave. If using a microwave, heat in 20-second bursts, stirring each time to avoid burning. Let it cool slightly before using to keep it smooth and creamy.

Use a hand or stand mixer to mix soft cream cheese with sugar until it’s smooth. Add the eggs one at a time, mixing well after each one. Then, add the heavy cream and a little vanilla, stirring until everything is blended. Finally, gently mix in the melted chocolate until it’s all even.

Take the crust out of the fridge. Pour the cheesecake filling on top and spread it evenly. Tap the pan gently to remove air bubbles. Put the pan on a parchment-lined baking sheet to catch drips. It's ready to bake!

Preheat your oven to 325°F (163°C). Place the cheesecake in the center of the oven and bake for approximately 55-65 minutes. The edges should look set, while the center remains slightly jiggly. Once baked, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool gradually for about an hour. This prevents the top from cracking.

Once the cheesecake cools down, cover it tightly with plastic wrap or foil and put it in the fridge for at least 4 hours, but overnight is even better. This helps the flavors and texture get just right. Before serving, add whipped cream, shaved chocolate, or chocolate syrup on top to make it look fancy.