Step 1: Prepare the Chocolate Crust

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, mix cookie crumbs, melted butter, and sugar until fully combined.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes, then set aside to cool slightly.

Step 2: Make the Chocolate Cheesecake Filling

1. In a large bowl, beat softened cream cheese until smooth and creamy.

2. Add granulated sugar and vanilla extract. Beat until light and fluffy.

3. Add eggs one at a time, mixing gently after each addition to avoid overbeating.

4. Stir in melted chocolate, cocoa powder, and sour cream until silky and well combined.

Step 3: Bake the Cheesecake

1. Pour the chocolate filling over the cooled crust.

2. Bake for 55–65 minutes, or until the center is just set but still slightly jiggly.

3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

4. Transfer to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 4: Prepare the Chocolate Ganache

1. In a small saucepan or microwave, heat heavy cream until steaming (but not boiling).

2. Pour the hot cream over chopped chocolate. Let sit for 1 minute.

3. Stir slowly until a smooth, glossy ganache forms.

4. Allow ganache to cool slightly before using.

Step 5: Decorate and Serve

1. Pour the ganache over the chilled cheesecake, smoothing it gently over the top.

2. Garnish with chocolate curls, mini chips, or a light dusting of cocoa powder.

3. Chill for an additional 15–20 minutes before slicing.

4. Serve cold for maximum creamy chocolate impact!