Add the cookies and melted butter to a food processor and process on high speed until it becomes mealy and crust like.
Transfer the mixture to a 9” spring form pan and press it down to pack it into the bottom of the pan. Set aside.
Next, cream together the cream cheese, sugar and cocoa powder in a standing mixer on high speed with the paddle attachment until light and fluffy, about 3 to 4 minutes.
Add in 1 egg at a time until completely mixed in and then add in the sour cream, heavy cream and melted chocolate.
Scrape the sides of the bowl and then pour it over top of the cookie crust in the spring form pan and wrap the outside of the pan in foil.
Transfer the pan to a large cake sheet pan and fill it with water until the ½ way point.
Bake the pan in the oven at 350° for 90 to 100 minutes or until the top is firm and there is no jiggle.
Cool the cake to room temperature and then chill it in the refrigerator for 2 to 4 hours or until cold.
In a standing mixer with the whisk attachment on high speed mix together the sour cream, powdered sugar and melted chocolate until completely combined and then ice the top off the chilled cheese cake with the mixture.