Chocolate "Cheesecake"

	Prepare all the necessary ingredients.
	In a blender, crush the cookies using the pulse mode until they resemble fine crumbs. Add the melted butter and 2 tablespoons of chocolate syrup, then mix well again. The mixture should look like damp sand.
	Line the bottom of a springform pan with parchment paper. Press the cookie mixture down firmly. Place in the refrigerator for 15 minutes.
	Make sure to leave the cream cheese at room temperature. Whip the cheese with 4 tablespoons of powdered sugar until fluffy and smooth.
	Melt the dark chocolate. This is best done in the microwave: soften it in short intervals of 10 seconds, stirring after each heating. Typically, it takes about 20-25 seconds for a standard bar. Pour the melted chocolate into the cream cheese and mix everything together.
	In a separate bowl, whip the cold heavy cream to stiff peaks, adding any remaining powdered sugar, chocolate syrup, and 2 tablespoons of cocoa powder. Gently fold one-third of the whipped cream into the cream cheese mixture using light movements.
	Remove the base from the refrigerator and evenly spread the cream cheese mixture on top. Place in the freezer for 30 minutes.
	Take the cheesecake out and cover it with a layer of whipped chocolate cream. Return it to the freezer for another 30 minutes.
	Serve the cheesecake immediately, well chilled. Before serving, sprinkle it with remaining cocoa powder and garnish with chocolate along with fresh berries.
	Enjoy your meal!
	Delight in every bite!