Melt the chocolate (see notes) and set aside.
Whip the heavy cream and powdered sugar and beat until stiff peaks form. Cover and refrigerate until ready to use.
In a large bowl, add the softened, room temp cream cheese with the sugar and vanilla. Beat until perfectly smooth and combined, scraping down the bowl as needed so you don't get chunks of cream cheese.
Add the coffee liqueur or Irish cream liqueur (if using) and beat to combine.
Add the slightly cooled melted chocolate and beat well to combine.
With a spatula, not the beater, fold the whipped cream into the cream cheese/chocolate mixture in increments. Fold until no streaks of whipped cream remain.
Remove your crust from the fridge and spoon your cheesecake mixture evenly over the top and smooth it. Cover and refrigerate overnight. It could be ready sooner, but it's best if refrigerated longer.
Serve with whipped cream, raspberries, strawberries, and/or blueberries, and melted chocolate. (optional)