Preheat your oven to 350°F. Press the chocolate cookie crust mixture firmly into the bottom of a springform pan. Bake for about 10 minutes until set and fragrant, then let cool completely.

In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar while mixing, ensuring the mixture is creamy and free of lumps.

Incorporate one egg at a time, mixing well after each addition for a light, airy structure.

Gently melt the dark chocolate either in a microwave or over a double boiler. Allow it to cool slightly before stirring it into the cream cheese mixture.

Pour in the Guinness stout, mixing until fully combined.

Pour the filling over the cooled crust, spreading it evenly. Bake at 350°F for 45-50 minutes.

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set fully.