Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.

2. Make the Chocolate Layer:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Remove from heat and add the chocolate chips, stirring until melted and smooth.
• Pour the chocolate mixture over the cooled crust, spreading it evenly. Chill in the refrigerator while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
• Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and sour cream, mixing until just combined.
• Pour the cheesecake filling over the chocolate layer in the springform pan.

4. Bake:

• Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.

5. Chill:

• Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

6. Serve:

• Before serving, run a knife around the edges of the pan and carefully remove the sides of the springform pan. Slice and enjoy!