In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. (Mix until the crumbs are evenly coated)

Press the mixture firmly into the bottom of a 9-inch springform pan. (Use the back of a spoon or a measuring cup to pack it down tightly)

Refrigerate while preparing the filling. (This helps set the crust)

In a large bowl, beat the softened cream cheese until smooth and creamy. (An electric mixer is recommended for best results)

Gradually add the powdered sugar and vanilla extract, beating until fully combined. (Scrape down the sides of the bowl as needed)

Fold in the melted chocolate until fully incorporated. (Ensure the chocolate is cool to avoid melting the cream cheese)

Gently fold in the whipped cream until the mixture is smooth and fluffy. (Be careful not to overmix)

Spread the chocolate cheesecake filling evenly over the prepared crust. (Use a spatula to smooth the top)

Refrigerate for at least 4 hours, or overnight, until firm. (Chilling helps the cheesecake set properly)

In a small saucepan, heat the heavy cream until just boiling. (Do not let it boil over)

Pour the hot cream over the chocolate chips in a heatproof bowl. (Let it sit for a minute to melt the chocolate)

Stir until smooth and glossy. (Ensure all the chocolate is melted and combined)

Pour the ganache over the chilled cheesecake, spreading it evenly. (The ganache will set as it cools)

Refrigerate for an additional 30 minutes to set the ganache. (This creates a beautiful, firm top layer)

Remove the cheesecake from the springform pan and transfer it to a serving plate. (Use a warm knife to cut clean slices)

Garnish with chocolate shavings or fresh berries if desired. (Optional but adds a nice touch)