Preparation Steps

• Line the base of a 9-inch springform pan with a round of parchment. Combine cookie crumbs, melted butter, and a pinch of salt until the mixture feels like damp sand. Press firmly into an even layer on the bottom of the pan (use a flat-bottom glass). Freeze for 15 minutes to set.
• Set a heatproof bowl over a saucepan with 1 inch of barely simmering water (do not let the bowl touch the water). Add chopped dark chocolate and 1/2 cup cream; stir until smooth and glossy, 3–4 minutes. Remove from heat, whisk in espresso powder, and let cool to lukewarm, about 10 minutes.
• In a chilled mixing bowl, whip 1 cup cold cream to soft peaks. Sprinkle in 1/4 cup powdered sugar and continue whipping to medium peaks. Refrigerate the whipped cream while you make the cream cheese base.
• Beat cream cheese, granulated sugar, and vanilla on medium-high until fluffy and completely smooth, 2 minutes, scraping the bowl once. To prevent streaks, whisk in a couple of spoonfuls of the cooled chocolate mixture to temper, then add the rest gradually and beat just until combined and velvety.
• Fold the chilled whipped cream into the chocolate cream cheese in two additions, using a wide spatula, until no light streaks remain. Spread the filling over the cold crust and tap the pan a few times to remove air pockets. Smooth the top, cover, and refrigerate until fully set, at least 6 hours or overnight for the cleanest slices.
• For serving, whip 3/4 cup cold cream with 2 tablespoons powdered sugar to soft-medium peaks. Unmold the cheesecake, pipe or spoon swirls of whipped cream on top, and finish with fresh berries. Slice with a warm, dry knife for neat edges.