Combine Ingredients: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.

Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan.

(Optional) Bake: For a baked cheesecake, bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Let cool completely before adding the filling.

Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.

Add Vanilla and Eggs (If Baking): Stir in the vanilla extract and eggs (if baking). Mix until just combined. Do not overmix.

Fold in Whipped Cream: Gently fold in the whipped cream until evenly distributed.

Fold in Aero Chocolate: Gently fold in the chopped Aero chocolate bars, reserving some for topping.

Pour into Pan: Pour the filling over the cooled crust.

Top with Remaining Chocolate: Sprinkle the remaining chopped Aero chocolate over the top of the cheesecake.

Bake (Optional): For a baked cheesecake, bake in a preheated oven at 325°F (160°C) for 45-55 minutes, or until the edges are set but the center is still slightly jiggly. For a no-bake cheesecake, cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.

Cool and Serve: Let the baked cheesecake cool completely before refrigerating. Once chilled, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan. Serve chilled.