Creamy Chocolate Marble Cheesecake

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Graham Cracker Base

Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the Graham cracker crumbs and sugar. Add in the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
Spoon about 1/3 of the cheesecake mixture over the prepared crust. Drizzle half of the melted chocolate over the top. Repeat the layers, ending with plain cheesecake mixture on top.
Using a knife, swirl the chocolate into the cheesecake mixture for a marbled effect.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside, with the oven door slightly ajar, for 30 minutes.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, chill in the fridge for at least 2 hours or overnight.
For the ganache topping, heat the heavy cream in a small saucepan until it comes to a simmer. Place the chopped chocolate in a heatproof bowl and pour the hot cream over the chocolate. Let it sit for a minute then stir until smooth.
Pour the ganache over the cheesecake and spread it evenly using a spatula. Chill the cheesecake for another 30 minutes to set the ganache.
Slice and serve the cheesecake chilled.