Mix the graham cracker crumbs with melted butter and 1 tablespoon of sugar until well combined. Press the mixture firmly into the bottom and about ½ inch up the sides of an 8-inch springform pan. Refrigerate the crust while you prepare the filling.

Melt the chocolate in a microwave-safe bowl for 1 to 2 minutes, stirring every 15 seconds until smooth. Set it aside to cool slightly.

In a medium bowl, whisk the cocoa powder with just enough warm water to make a smooth, lump-free paste.

Add the cream cheese and the remaining sugar to the cocoa paste, then beat together until fully combined and creamy. Set aside.

In a separate chilled bowl, beat the cold cream with an electric mixer until soft peaks form. Gently fold in the cooled melted chocolate until smooth and fluffy.

Now, fold the chocolate cream mixture into the cream cheese mixture until everything is well blended and velvety. Spread the filling evenly over the chilled graham cracker crust.

Freeze the cheesecake for about 1 hour. When you’re ready to serve, let it thaw in the refrigerator for about 30 minutes before slicing and enjoying.