Triple chocolate cheesecake

Crust
1 plastic sleve chocolate graham crackers
6 tablespoons unsalted butter, melted

Filling
4 (8 ounze) bars cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
1 cup milk chocolate, melted

For chocolate ganache topping
1/4 cup heavy cream
1/2 cup milk chocolate chips

Preheat oven to 325 degrees.
Use 9-inch springform pan with the raised side of the bottom facing down.

Use a food processor to finely ground. The chocolate graham crackers.
Put graham cracker crumbs into a bowl and add butter, mix well until combined.
Put crumb mixture into the spring form pan and press crumbs firmly and evenly into the bottom.
Bake for 10 minutes.
Remove from oven to cool on a wire rack.
Once cool cover the bottom with aluminum foil.

In a large bowl mix cream cheese, sugar, and salt; blend until smooth.
Once smooth add eggs, scraping down the sides after each addition.
Then sour cream, and finally chocolate.
Scrape down the sides as much as needed to make sure it is mixed well.

Pour filling onto crust.
Place the pan with the aluminum foil on it into a larger pan. Put about an inch of hot water into the larger pan. Making sure the water doesn't go higher than the aluminum foil.
Bake at 350 for 60 minutes.

After 60 minutes the middle should still be jiggly but the sides should be set. Turn the oven off and crack open the door. Let the cheesecake cool in the oven for an hour.

Then take the cheesecake out of the oven and run a thin knife around the edge of the pan to help prevent cracking. Leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

For the chocolate ganache
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
Unmold cheesecake. Spread ganache on the top of cheesecake.
Wait for it to fully set, then serve.