Prepare the Crust

• Preheat your oven to 325°F (165°C) and grease a springform pan. Trust me, this little step will save you from sticky disasters later.
• Mix your graham cracker crumbs with melted butter until everything is evenly coated. Once combined, press the mixture firmly into the pan to create a solid base.
• For an extra indulgent twist, spread melted chocolate over the crust. Pop it in the fridge for 10 minutes to set while you prep the filling.

Create the Cheesecake Filling

• In a large bowl, beat softened cream cheese and sugar until the texture is smooth as silk. No lumps, no bumps—just creamy perfection.
• Add eggs one at a time, beating thoroughly after each addition. This ensures a rich, fluffy texture.
• Stir in vanilla extract, sour cream, and heavy cream. The mixture should look velvety and irresistible.

Assemble and Bake

• Pour the cheesecake batter over the prepared crust, ensuring an even layer.
• Bake for 55–65 minutes, or until the center is just set. A little jiggle is fine—it’ll firm up as it cools.
• Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for about an hour. This trick prevents cracks on the surface.

Add the Chocolate Ganache

• Heat heavy cream until it’s just about to simmer—don’t let it boil! Pour it over dark chocolate chips, letting the warmth melt the chocolate.
• Stir the mixture until it’s smooth and glossy, then pour it over your cooled cheesecake. Spread evenly for a picture-perfect finish.
• Chill the cheesecake in the fridge for at least four hours (overnight is even better). Slice, serve, and watch the smiles unfold.