1. Prepare the Crust

• Preheat oven to 325°F (163°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
• Press mixture firmly into the bottom of the pan.
• Bake for 10 minutes. Remove from oven and cool.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
• Add vanilla extract and mix well.
• Add eggs one at a time, beating well after each.
• Mix in sour cream, heavy cream, and flour until the batter is smooth and well combined.

3. Bake the Cheesecake

• Pour filling over cooled crust and smooth the top with a spatula.
• Bake for 50-60 minutes, or until the center is almost set but slightly jiggly.
• Turn off the oven, crack the oven door, and let cheesecake cool inside for 1 hour.
• Remove from oven and cool to room temperature.
• Refrigerate for at least 4 hours or overnight to fully set.

4. Prepare the Chocolate Glaze

• Heat ½ cup heavy cream in a saucepan over medium heat until just simmering.
• Remove from heat and add chocolate chips.
• Stir until the chocolate is completely melted and the mixture is smooth.

5. Finish the Cheesecake

• Pour the chocolate glaze evenly over the chilled cheesecake.
• Spread gently with a spatula.
• Let the glaze set for about 30 minutes before serving.