Preheat oven to 325 degrees.

Place chocolate cookies or animal crackers in a food processor and process into a sand-like texture. Place in a bowl and mix with melted butter. Use your hands or a can to even out the crust and press it up the sides a bit. Now place in oven for 10 minutes before removing and letting cool for a few minutes at room temperature (but keep the oven on).

Meanwhile, prepare the filling by using an electric mixer to whip the eggs with cream cheese for a minute until fluffy. Toss in the remaining ingredients (except chocolate chips) and continue mixing until combined.

When crust is ready, slowly pour in the filling. Melt the chocolate chips in a small bowl in the microwave, using increments of 10 seconds and stirring between in order to not burn it.

With a spoon, gently create a swirl pattern on top of the filling. Then run a toothpick or skewer through the chocolate to create abstract patterns.

Bake your double dark chocolate cheesecake for 50 minutes before letting cool at room temperature for 30 minutes and then setting in fridge for a few hours. Unhook springform pan and serve cool.