In a large mixing bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture evenly into the bottom of an 8×8-inch square pan.

In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and mix until combined, scraping down the sides as necessary.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Fold in the chocolate ganache or melted chocolate along with the vanilla extract until everything is well-mixed and you have a luscious chocolate batter.

Spread the cheesecake mixture over the prepared crust, smoothing it into an even layer. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to let it set properly.

Once set, cut into squares and serve chilled, topped with your favorite whipped cream or berries if desired.