Mix the cookie crumbs, melted butter and granulated sugar in a small bowl until well combined.

Press the cookie crumbs into the base and 1 inch up the sides of a 7 inch springform pan. I like to use the bottom of a glass to help keep it even and well pressed.

Place the pan into the airfryer and bake at 350°F for 5 minutes.

Remove from the air fryer and allow the crust to cool while you make the cheesecake.

Place the cream cheese and sour cream in a large bowl and beat until light and fluffy.

Add the vanilla and sugar and beat just until well mixed with the cream cheese.

Add the cocoa powder and melted chocoalate. Mix just until everthing is well incorporated.

Add the eggs one at a time and mix, just until mixed. 10-20 seconds. You do not want to overmix or add air to the batter.

Pour the cheesecake batter into the springform pan. Give the cake pan a few taps by holding it from the edge and tapping it on the counter. This will help remove any air bubbles.

Place the pan in the air fryer basket and place the basket in the fryer. Set the air fryer to 300°F for 22 minutes.

When the timer is complete carefully remove the basket. Give the basket a little shake to make sure the cheesecake is properly set. It will have a bit of wiggle, but it should not be liquidy. If it is too jiggly add 2-3 minutes to the cook time.

When the cook time is complete, leave the cheesecake in the air fryer for 30 minutes to gradually cool.

After 30 minutes remove the cheesecake to a cooling rack. Allow to cool 30 minutes, then cover and place in the refrigerator for 8 hours or overnight before adding ganache.

Add the chopped chocolate and cream to a small bowl.

Microwave on 15 second intervals, stirring between each interval, until smooth.

Remove the cheesecake from the springform pan. If the edges are a bit stuck you can use a warm butter knife and run it along the edge. Remove the cheesecake from the bottom of the pan and move to a cake plate if you like, or just leave it on the springform base.

Pour the ganache over the cheesecake and use an offset spatula or dull knife to gently push the ganache to the edges. Allow some to drip over the sides.

Place back in the refrigerator for 1 hour to set before serving.

Optional - add swirls of whipped cream, chopped chocolate, berries, cherries or other decor to the top.