Directions

In a small bowl, combine crumbs with melted butter until fully incorporated; press into bottom of a 10” springform pan and place in refrigerator.

In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla extract until stiff peaks form; gently fold in half of chocolate. spoon whipped filling over prepared crust and decorate with remaining chocolate. Cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of springform pan and release outer ring of pan. Cut into 12 pieces and serve.