Preheat your oven to 325°F (163°C).

In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to ensure an even layer.

Bake the crust for 10 minutes. Remove from the oven and let it cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and melted chocolate until fully combined.

Pour the filling over the cooled crust and spread it evenly.

Bake for 50–55 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.

In a small saucepan, heat the heavy cream until it begins to simmer (don’t let it boil).

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes.

Stir until the mixture is smooth and glossy, then mix in the butter for extra shine.

Pour the ganache over the chilled cheesecake and spread it evenly. Let it set in the fridge for 30 minutes before serving.