Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes until golden, then let cool.

In a bowl, beat cream cheese until creamy. Add sugar, mix well, then incorporate vanilla extract and sour cream until smooth. Add eggs one at a time.

Gently fold in chocolate chips. Pour filling over cooled crust, spreading evenly.

Bake for 55-60 minutes. Edges should be set with a slight jiggle in the center. After baking, turn off the oven and leave cheesecake inside with the door ajar for 1 hour to cool.

Combine chocolate chips and heavy cream in a saucepan over low heat. Stir until smooth. Let cool slightly to thicken.

Remove sides of springform pan. Pour ganache over cheesecake, letting it drizzle down the sides. Let set for 30 minutes before slicing and serve chilled.