Directions:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust.

Bake the crust for 10 minutes. Let it cool completely.

In a small saucepan, heat the heavy cream for the chocolate layer until simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and spread over the cooled crust. Chill in the refrigerator for 30 minutes.

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract until combined.

Pour the cream cheese mixture over the chocolate layer in the crust. Bake for 55-60 minutes, or until the center is set. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

For the ganache, heat the heavy cream until simmering and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly.

Chill the cheesecake for an additional 30 minutes before serving.