Step 1

Preheat oven to 350°F.

Step 2

Tightly wrap (9-inch springform pan in heavy duty foil. This step helps to prevent leaks when using a water bath. However, my favorite way to prevent leaks is to place a 9-inch springform pan into a 10-inch round cake pan. Both pans will go into a large roasting pan when baking the cheesecake. You will get all of the benefits of baking with a water bath without the risk of leaks.

Step 3

Lightly spray the springform pan with nonstick cooking spray. Set aside.

Step 4

Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.

Step 5

Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.

Step 6

Set a kettle of water to start boiling while you make the filling.

Step 7

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the sugar and flour. Add in the cream cheese and beat on medium speed for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.

Step 8

Add in eggs, one at a time, scraping down the sides of the bowl as needed. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds. Add in the mini chocolate chips and mix until distributed throughout the cheesecake batter.

Step 9

Pour the cheesecake filling over the prepared crust.

Step 10

Place the 9-inch springform pan into a 10-inch cake pan and place both pans into a large roasting pan. Pour boiling water into the roasting pan until it is halfway up the side of the cake pan.

Step 11

Bake for 60-70 minutes; the cheesecake is done when the edges appear to be set, but the center still has a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

Step 12

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake has cooled to room temperature, place it into the refrigerator for at least 8 hours.

Step 13

Once the cheesecake has chilled, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Allow the ganache to sit for a few minutes before spreading over the top of the cheesecake. Refrigerate the cheesecake for an additional hour for the ganache to set up a bit.

Step 14

If desired, top with whipped cream and additional mini chocolate chips just before serving.