Melt the butter. In a food processor, pulse the cookies until they form crumbs. Pour in the butter and pulse until the mixture has the consistency of wet sand. Spread the layer of crust out over the bottom of a spring form pan. Refrigerate.

While the crust is chilling, whip the cream cheese until fluffy. Add in the vanilla and heavy cream and keep whipping until the batter is smooth but thick. While the batter is being beaten, microwave the chocolate for 30 seconds on low. Stir. Repeat until the chocolate is melted and smooth, being careful not to overcook the chocolate. Pour the melted chocolate into the cheese and cream mix. Beat until combined. Lastly, beat in the powdered sugar, continuing to mix until incorporated. Pour the smooth batter onto the crust, spreading it out evenly. Let set in the fridge for at least 4 hours prior to serving. Top with whipped cream.