• Preheat oven to 325℉. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Crust

• Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag to make 1 cup graham crackers. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.
• In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.
• In a small bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 cup baking cocoa. Add 1/4 cup melted butter and mix to combine.
• Press firmly onto the bottom of a 9-inch springform pan.

Make the Cheesecake

• Fill the bottom of a double boiler about 1/3 full with water. Place 12 oz bittersweet chocolate chips in the top portion of the boiler. Bring water to a boil over medium heat and then turn off the heat.
• Stir occasionally until chocolate has completely melted. Set aside until ready to use.
• Place 24 oz cream cheese (room temperature) in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add 1 cup granulated sugar 1/4 cup brown sugar, and 3 tablespoons baking cocoa powder to the cream cheese and pulse again until combined and smooth.
• Add in 5 large eggs, 3/4 cup heavy whipping cream, and 2 teaspoons vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.
• Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust. Spread evenly to edges without touching the pan.
• Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.
• Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Prepare the Ganache Topping

• Place 2/3 cups heavy whipping cream and 2 tablespoons butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break 6 oz semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.
• Stir occasionally until the chocolate comes to room temperature.
• Pour ganache over the cold cheesecake.
• If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.
• To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you'll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.
• Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.