For the crust line the bottom of 23 cm (9 inch) springform pan with baking paper and lightly greasing the edges.

Grind the cookies into a fine crumb using a food processor or blender. If you don't have one, use zip lock bag and rolling pin.

In a small bowl, melt the butter in the microwave. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Transfer to the prepared pan and press crumbs into the bottom. Put in the freezer while making the filling.

Chop the chocolate and melt in the microwave at 30 second intervals. In between, keep stirring. Alternatively, melt in a water bath on the stove. Allow to cool briefly.

In a bowl, withe an electric mixer whip heavy cream until soft peaks, add half a powdered sugar halfway of mixing. Set aside.

In another bowl, put in mascarpone and cream cheese and using an electric mixer, mix for a few minutes until light and fluffy. Then add in remaining powdered sugar and vanilla extract. Mix until well combined. Pour in the melted chocolate into the cheese mixture. Continue to mix until everything is well combined.

Using a spatula gently fold whipped cream until everything it well combined. Pour the filling into crust and spread evenly. Chill in the fridge overnight or until fully set.

Remove the cake from the refrigerator 15-20 minutes before serving to allow it to reach room temperature. Dust with cocoa powder.