In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the 9-inch springform pan to create an even layer. Place in the refrigerator to chill while you prepare the filling.

In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring between each, until completely melted. Allow it to cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well combined. Add the melted chocolate and vanilla extract, mixing until everything is fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until no white streaks remain.

Pour the chocolate cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.

Once the cheesecake is fully set, carefully remove it from the springform pan. Slice and serve chilled.