In a sm bow, combine cookie crumbs with melted butter until fully incorporated. Press into bottom of 10in springform pan and place in refrigerator. In a mixing bowl, using electric mixer on high, beat cream, sugar and vanilla extract until stiff peaks form. Gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorate with remaining chocolate. Cover and refrigerate for at least 2 hrs and up to 24 hrs. When ready to serve, run a knife around edge of pan and release outer ring of pan.
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