Step 1: Prepare the Crust
Preheat oven to 325°F (163°C).
Mix the chocolate cookie crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese and sugar in a large bowl until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Pour in the melted chocolate and mix until fully incorporated.
Add heavy cream and mix until smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust.
Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking pan.
Add hot water to the larger pan until it reaches halfway up the springform pan (water bath).
Bake for 50-60 minutes or until the center is set but slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Step 4: Make the Ganache Topping
Heat the heavy cream until it just starts to simmer.
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy.
Let cool slightly, then pour over the chilled cheesecake.
Step 5: Serve and Enjoy!
Let the ganache set for about 15 minutes before slicing.
Garnish with chocolate curls, whipped cream, or berries if desired.
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