Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
Step 2: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with the butter.
Step 3: Press the cookie mixture into the bottom of the springform pan, making sure to press it down firmly.
Step 4: In a large mixing bowl, cream together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Step 5: Add in the eggs one at a time, beating well after each addition.
Step 6: Stir in the heavy cream and chocolate truffle syrup until fully combined.
Step 7: Pour the mixture over the cookie crust in the springform pan, spreading it out evenly.
Step 8: Cover the top of the cheesecake with aluminum foil and bake in the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Once the cheesecake is done, remove it from the oven and let it cool to room temperature.
Step 10: Chill the cheesecake in the refrigerator for at least 2 hours before serving. This will help it set and become firm.
Step 11: Once the cheesecake has chilled, serve it with your favorite chocolate toppings such as chocolate sauce or whipped cream.