Place the graham crackers in a plastic bag and crush them with a rolling pin until fine, then transfer to a mixing bowl.
Mix the cookie crumbs with melted butter and a pinch of salt, then press the mixture firmly into the bottom of your springform pan to form an even crust. Chill in the fridge for 15 minutes to set.
In a saucepan, melt the chopped dark chocolate over low heat, stirring gently until glossy and smooth. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the sugar and vanilla extract to the cream cheese, beating until well combined and fluffy.
Pour the slightly cooled melted chocolate into the cream cheese mixture and fold gently until uniform in color and texture.
In a chilled bowl, whip the heavy cream with a whisk or mixer until soft peaks form, about 3–4 minutes.
Carefully fold the whipped cream into the chocolate mixture, maintaining the light, airy texture.
Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
Once set, run a hot knife around the edges of the springform pan to loosen, then carefully remove the sides.
Slice with a warm knife, serve immediately, and enjoy the luscious, glossy chocolate cheesecake with its velvety filling and crunchy crust!
