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Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the cocoa powder and mix until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, heavy cream, orange zest, and melted dark chocolate until the mixture is smooth.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set and the top is slightly puffed.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
For the Topping:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top of the chilled cheesecake.
Sprinkle with dark chocolate shavings and garnish with orange slices.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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