Using a microwave safe bowl, melt together ¼ cup heavy whipping cream and ½ cup semi-sweet chocolate in the microwave in 10 second intervals. Stir between intervals until smooth.
Using an electric mixer, beat cream cheese for 30 seconds. Slowly mix in powdered sugar and melted chocolate. Beat for 1 minute.
Mix in 1 cup heavy whipping cream. Beat on high for 4 minutes or until stiff peaks form.
Pour the mixture into the springform on top of the Cocoa PEBBLES™ cereal crust. Spread until even and gently pat the side to smooth.
Place in the fridge and allow the cheesecake to chill for at least 6 hours.
Using a small, sharp knife, carefully cut around the edges of the cake before removing from springform. Remove from springform.
To decorate, drizzle with melted ½ cup semi-sweet chocolate, sprinkle with 1 cup Cocoa PEBBLES™ cereal and drizzle with ½ cup white chocolate.
Serve and enjoy!