Preparation

Step 1: Make the Crust

1. Preheat the oven to 325°F (165°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a greased springform pan to create an even layer.

Step 2: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Blend in the sour cream and vanilla extract, mixing until smooth.
4. Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan in the preheated oven and bake for 45-50 minutes or until the center is set but still slightly jiggly.
2. Remove from the oven and allow the cheesecake to cool at room temperature.
3. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight for best results.

Step 4: Make the Chocolate Cream Layer

1. Heat the heavy cream in a small saucepan over medium heat until it is warm but not boiling.
2. Pour the heated cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
3. Allow the chocolate ganache to cool slightly before pouring it over the chilled cheesecake layer. Spread it evenly across the surface.
4. Refrigerate the cheesecake again until the ganache sets completely.

Step 5: Top and Serve

1. Just before serving, spread or pipe whipped cream on top of the cheesecake.
2. Garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.