Start by crushing graham crackers into fine crumbs. Combine them with sugar, cocoa, and melted butter. Stir until the mixture resembles wet sand, then press firmly into the base of a springform pan. This will be the foundation of your cheesecake, so make sure it’s nicely compacted.

Melt the bittersweet chocolate chips using a double boiler and set them aside to cool slightly. Blend softened cream cheese in a food processor until creamy. Mix in sugars and cocoa powder, followed by eggs, heavy cream, and vanilla extract. Finally, add in the melted chocolate and blend until silky smooth. Pour this decadent mixture over the crust.

Place the springform pan in a preheated oven at 325°F. Bake for about 75-80 minutes. The cheesecake should set around the edges while remaining slightly jiggly in the center. Allow it to cool on a wire rack before refrigerating for at least 6 hours.

Combine heavy cream and butter, then heat until the butter melts. Stir in chopped chocolate, letting the residual heat melt it. Mix until the ganache is smooth and glossy. Allow it to cool slightly before pouring over the chilled cheesecake. Spread it evenly across the surface.

Top your cheesecake with whipped cream, chocolate shavings, or a drizzle of syrup. Slice using a clean, sharp knife and serve on plates with extra garnishes if desired.