Pulse the chocolate sandwich cookies in a food processor until fine. Mix thoroughly with the melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes.

In a chilled bowl, whip 1.5 cups of heavy whipping cream until stiff peaks form. Set aside.

In a large mixing bowl, beat the room-temperature cream cheese and powdered sugar on medium-high speed for 3 minutes until completely smooth and lump-free.

Mix the slightly cooled melted milk chocolate into the cream cheese mixture until uniform. Gently fold in the whipped heavy cream until no white streaks remain. Pour into the prepared crust and chill for 6-8 hours.

Once the cheesecake is set, heat 1/2 cup of heavy cream until simmering. Pour over the chopped dark chocolate. Let sit for 2 minutes, then whisk until perfectly smooth and glossy. Pour over the cheesecake and chill for 30 minutes.

Whip the remaining heavy cream and powdered sugar to stiff peaks. Pipe beautifully fresh swirls around the border of the cheesecake. Sprinkle the entire top with delicate chocolate shavings from the dark chocolate block. Slice with a hot knife to serve.