Preheat oven to 350°F. Add chocolate cookie crumbs and butter to a bowl and mix together. Press into a 9-inch springform pan. Bake for 12 minutes. Cool completely.
Chocolate Cheesecake
Add cream to a small saucepan over medium heat. Heat until just simmering and turn off heat. Add in chocolate and let sit for 3 minutes without stirring. After 3 minutes, stir until it fully combined and smooth. Whisk in sour cream and set aside to cool.
Beat cream cheese on medium speed for about 1 ½ minutes. Add in sugar and beat for another minute on medium. Add in eggs, one at a time, beating in between each addition. Add in salt and vanilla and beat for another 30 seconds. Stir in chocolate mixture until smooth.
Preheat oven to 375°F. Pour the cheesecake mixture in the springform pan and place on a baking sheet. Bake for 20 minutes. Turn down the oven temperature to 300°F and bake for an additional 30 minutes. The center should be slightly jiggly.
Remove the cheesecake from the oven and place on a cooling rack. Gently run a knife blade around the edge of the pan so it will be easier to remove later. Let it cool to room temperature and then place in the fridge for 3 to 4 hours.
Chocolate Ganache
Heat the cream in a saucepan over medium heat until it gets hot and starts to steam. Turn off the heat and add in the chocolate and butter. Make sure all the chocolate is covered by the cream and gently shake the pan if you need to. Let sit for 3 minutes. Stir gently so you don’t add any air bubbles to the mixture until it’s fully combined. Let it cool for 15 minutes and pour over top of your cheesecake and serve.
Notes
Don’t worry if your cheesecake cracks. This happens all the time with dry heat baking with cheesecakes. Your chocolate ganache will hide them.