Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, combine chocolate crumbs and butter and mix until the mixture is the consistency of wet sand.

Spray a 9 inch springform pan with nonstick cooking spray. Press cookie crumbs onto the bottom of the pan and up the sides about ½ inch high.

Place pan on sheet pan covered with foil and bake for 10-12 minutes. Cool while maintaining oven temperature.

For the filling: in the bowl of an electric mixer using the paddle attachment, cream the cream cheese and sugar on medium-high speed until light and fluffy. Scrape down sides of the bowl frequently.

Add cocoa powder and blend until well combined.

Add eggs, one at a time, blending well after each addition. Frequently scrape down the sides of bowl using a rubber spatula. Mixture should be smooth with no lumps.

Add the melted chocolate and blend the batter until smooth and well combined.

Pour filling into crumb crust and bake for approximately 1 hour or until top appears dry and cheesecake has only a slight jiggle to it when you shake it gently.

Remove from the oven and cool until barely warm. Chill overnight in the refrigerator.

For the glaze: In a small saucepan, heat cream to a simmer. Remove from heat and whisk in chocolate chips. Whisk gently until chocolate is melted. Pour ganache onto top of chilled cheesecake and spread evenly to the edges.

Return to refrigerator and chill until ganache is set.