First, crush graham crackers into fine crumbs. Mix them with sugar, cocoa, and melted butter until the mixture feels like damp sand. Press it firmly into the bottom of a springform pan, forming an even layer. This crust forms the base for our cheesecake, so pack it down well to create a sturdy foundation.

Melt the bittersweet chocolate chips in a double boiler, letting them cool slightly. Meanwhile, blend softened cream cheese in a food processor until it’s creamy and free of lumps. Gradually mix in the granulated sugar, brown sugar, and cocoa powder. Add the eggs one at a time, followed by the heavy cream and vanilla extract. Lastly, pour in the melted chocolate and blend until smooth.

Preheat your oven to 325°F and bake the cheesecake for about 75-80 minutes. You’ll know it’s ready when the edges are firm, but the center still has a slight jiggle. Remove it from the oven and cool it on a wire rack before refrigerating for at least 6 hours. This step helps the flavors develop and the cheesecake set perfectly.

Heat the heavy cream and butter in a small saucepan until the butter has melted. Pour this mixture over the chopped semi-sweet chocolate and stir until silky and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Spread it evenly across the surface for a flawless finish.

Top the cheesecake with whipped cream, a drizzle of chocolate syrup, or a sprinkle of chocolate shavings. Slice it using a clean, sharp knife and serve on dessert plates. Each slice is a masterpiece!