In a separate bowl, whip the heavy cream to medium peaks using an electric mixer. This means the cream should be thick but still have a soft peak when the beaters are lifted.
6. Combine
Gradually fold the whipped cream into the cream cheese and chocolate mixture. Fold gently to keep the mixture light and airy, ensuring it is well combined.
7. Fill the Pan
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even finish.
8. Chill
Refrigerate the cheesecake overnight or for at least 6-8 hours to allow it to set properly.
