Step 1

Preheat the oven to 325 degrees Fahrenheit (160°C) and grease the bottoms and sides of a 10-inch springform pan.

Step 2

Mix the crushed Graham Crackers, cocoa powder, sugar, and melted butter in a small bowl with a fork until it resembles wet sand.

Step 3

Pour the mixture into the bottom of the baking pan, and press it down until it's packed tightly and flat. Press some crumbs up the sides, about 1 inch, then place the pan in the refrigerator.

Step 4

For the cheesecake batter, beat the room-temperature cream cheese in a large bowl until smooth. Use a mixer on low or whisk by hand.

Step 5

Add the sweetened condensed milk and mix until it looks glossy.

Step 6

Still on low or by hand, gently incorporate the eggs and vanilla. Stop mixing when no streaks of yolk are visible.

Step 7

In a separate small bowl, toss 1/3 of the mini chocolate chips in the flour. Then, gently stir them into the cheesecake batter with a spatula.

Step 8

Pour the cheesecake batter into the prepared crust and spread it out with a spatula.

Step 9

Top with the remaining chocolate chips and place in the oven for 1 hour.

Step 10

After 1 hour, turn off the oven and open the door a crack. Leave the cheesecake to cool in the oven for 1 hour.

Step 11

Take the cheesecake out of the oven and place it on the counter to cool to room temperature.

Step 12

Finally, place it in the fridge for 6-12 hours until fully set.