Prepare the crust:

Combine crushed cookies and melted butter in a medium bowl.

Press firmly into the bottom of a 9-inch springform pan.

Chill in the freezer while preparing the fillings.

Make the chocolate filling:

Beat softened cream cheese with cooled melted chocolate, powdered sugar, and vanilla until smooth.

Whip cold heavy cream until stiff peaks form, then gently fold into the chocolate mixture.

Spread evenly over the chilled crust and freeze for 1 hour.

Make the cheesecake filling:

Beat cream cheese with powdered sugar and vanilla until smooth.

Whip cold heavy cream until stiff peaks form and fold gently into the cream cheese mixture.

Spread over the chocolate layer and freeze for 4–6 hours or overnight until firm.

Prepare the pecan topping: