First, let's make the base of the cheesecake. In a food processor, crumble the Chocolate Cookies (250 gram).Add cookie crumbs to a bowl along with melted Unsalted Butter (7 tablespoon) and mix until the combination resembles wet sand.
Grease a 20-centimeter spring-form tin and line with non-stick baking paper. Pour the cookie mixture into the tin and press down using the bottom of a glass until flat and even all over the base. Chill in the fridge for 15 minutes.
In a microwave-safe dish, add Semi-Sweet Dark Chocolate (300 gram). Microwave in 30-second bursts, stirring between each round until completely melted. Set aside to cool.
In a large mixing bowl, add Cream Cheese (500 gram) and Sweetened Condensed Milk (400 gram). Using an electric hand mixer, beat together. Pour in the melted chocolate and beat again.
Spoon the chocolate mixture onto the cookie base and even out with a spatula. Chill in the fridge for 6 hours or overnight.