Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed chocolate cookies, melted unsalted butter, and granulated sugar. Mix until resembling wet sand, then press into a 9-inch springform pan.

Bake the crust for 8–10 minutes until slightly firm. Cool completely.

Beat softened cream cheese on medium speed until smooth. Gradually add granulated sugar and mix until fully combined.

Add room temperature eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.

If using, fold in all-purpose flour. Pour mixture over the cooled crust.

Prepare a water bath by placing the springform pan in a larger roasting pan and adding hot water halfway up the sides of the cheesecake pan.

Bake for 55–65 minutes until edges are set and center jiggles slightly.

Turn off the oven, crack the door, and cool the cheesecake inside for one hour.

Melt chocolate and heavy cream together. Use a piping bag to create circles on the cooled cheesecake and drag a toothpick through to form a web.

Chill in the refrigerator for at least 4 hours or overnight before serving.