• Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan to get things ready.

For the crust:

• Mix everything together in a small bowl until it’s well combined, then press it into the bottom of the pan and up the sides about 1½ inches. Pop it in the oven for 10 minutes, then let it cool. Once it’s out, lower the oven temperature to 325°F (165°C) so it’s ready for the next step.

For the filling:

• Gently heat the cream and chocolate chips in a small saucepan, stirring constantly until the chocolate is fully melted and smooth. Take it off the heat and set it aside to cool a bit.
• In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the cocoa and mix again until fully blended. Then, beat in the eggs on low speed—just until everything is combined. Stir in the vanilla and the melted chocolate mixture from earlier, and mix until smooth. Pour the filling over your cooled crust.
• Bake the cheesecake until the edges are puffed and the top looks set, except for a slight jiggle in the center when you gently shake the pan—this usually takes about 45 to 50 minutes. Once baked, run a table knife around the edge of the pan to loosen it, then place it on a wire rack to cool completely at room temperature.

For the topping:

• Place the chocolate chips in a bowl. Heat the cream and vanilla in a small saucepan just until it’s about to boil, stirring the whole time. Pour the hot mixture over the chocolate chips and stir until it turns into a smooth, glossy topping.
• Spread the topping over the cooled cheesecake, then refrigerate it for at least 4 hours—or overnight if you can wait that long!