In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until silky.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.

Fold in the melted chocolate until everything is beautifully incorporated.

Pour the filling into your prepared crust, smoothing the top with a spatula.

Refrigerate for at least four hours or freeze for an hour for quicker setting.

Before serving, sprinkle chocolate shavings or chips and fresh berries on top.