Begin by crushing the biscuits into fine crumbs. Mix them with melted butter until fully combined. Press this mixture into the bottom of a springform pan, creating an even layer. Chill in the refrigerator for about 30 minutes until firm.

Melt high-quality dark chocolate in a microwave or double boiler until smooth. In a mixing bowl, combine the melted chocolate with softened cream cheese. Beat until the mixture is silky, and gently fold in any desired flavorings, like cardamom.

Pour the rich chocolate filling over the chilled crust in the springform pan. Smooth out the top and refrigerate the cheesecake for at least 3 hours or until set but still slightly jiggly in the center.

In a small saucepan, heat heavy cream until it just begins to simmer. Pour it over the chopped chocolate and stir until melted and smooth. Allow to cool slightly before pouring the ganache over the chilled cheesecake, letting it drip down the sides for a beautiful finish.

Once the ganache has set, decorate your cheesecake with fresh berries and mint leaves for that extra touch of elegance. Serve chilled.