Make the chocolate ganacheCombine the heavy cream and 1 cup chocolate chips in a small bowl and microwave for 1-2 minutes. Stir until the mixture is melted and smooth. Set aside.

Preheat the oven to 325º and spray a 9” springform pan with cooking spray.

Make the graham cracker crustIn a medium bowl, combine the crushed graham cracker crumbs, brown sugar, and salt and mix.

Pour in the melted butter and stir until the crumbs are evenly moistened and clump together when squeezed. Pour the graham cracker mixture into the prepared pan.

Use a drinking glass with a flat bottom to press the crumbs onto the bottom of the pan and halfway up the sides. Make sure the crumbs are pressed into an even and compact layer.

Pour the ganache over the graham cracker crust and smooth into an even layer. Freeze the crust for 15 minutes while you prepare the cheesecake batter. You do not need to bake the crust first.

Prepare the cheesecake fillingAdd the softened cream cheese to the bowl of a stand mixer with the paddle attachment. Beat the cream cheese on medium low speed until smooth, about 30-45 seconds.

Next, add the sour cream and mix until incorporated. 

Pour in the sugar and beat until well mixed on medium speed for 15-20 seconds. Once mixed, use a rubber spatula to scrape down the bottom and sides of the bowl.

Turn the mixer down to low speed and add in the vanilla extract. Add the eggs one at a time, mixing each egg thoroughly before adding the next.

Give the mixing bowl a final scrape and finish mixing on low speed until the batter is smooth.

Remove the bowl from the stand mixer and gently fold in the mini chocolate chips, distributing the morsels evenly throughout the batter. 

Remove the crust from the freezer and pour the cheesecake batter over the ganache and graham cracker crust.

Baking the cheesecake in a water bathWaterproof the springform pan by either wrapping the bottom and sides in foil or placing the springform pan into a crockpot liner.

Place the waterproofed springform pan inside of a roasting pan or 10" cake pan. Pour warm water into the larger cake or roasting pan, being careful not to splash water into the cheesecake. Add enough water to the roasting pan so that it comes up to the same height as the batter sitting in the cheesecake pan. Carefully transfer the water bath and cake into the oven.

Bake the cheesecake at 325º for 70-80 minutes. The cheesecake is done when the sides have risen and the center jiggles but doesn't look liquidy. Turn off the oven and stick a wooden spoon in the oven door to keep it open a crack. Let the cheesecake cool inside the oven for 1 hour.

Remove the cheesecake from the oven and hot water bath and allow it to cool to room temperature before transferring it to the refrigerator to chill overnight.

After chilling, run a knife around the edge of the cheesecake and gently release the sides of the pan. Using a sharp knife, cut into individual slices and serve with whipped cream and additional mini chocolate chips.