• Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
• Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).

Prepare the Crust:

• Crush the graham crackers in a food processor, then combine them in a bowl with melted butter and sugar. Stir the mixture and let the graham cracker crumbs absorb the butter.
• Press the mixture into the bottom and sides of the prepared springform pan. Flatten the bottom using a measuring cup.
• Bake for 8 minutes, then set aside.
• Lower the oven temperature to 325°F (160°C) or 275°F (140°C) for a fan oven. Wrap the springform pan with two large pieces of foil, covering the seams to protect it.

Prepare the Cheesecake Filling:

• In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Add eggs one at a time, mixing between each addition until just incorporated.
• Add sour cream, vanilla, and salt, and mix until smooth, being careful not to overmix.
• Fold in the chocolate chips and pour the mixture into the prepared crust. Optionally, sprinkle a few more chocolate chips on top if not using ganache.

Bake the Cheesecake:

• Prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until 1 inch deep.
• Bake for 55-60 minutes. Tent with foil if the top browns too much.
• Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature and chill in the fridge for at least 6 hours or overnight.

Prepare the Ganache:

• In a saucepan, heat the cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir well until smooth. If needed, whisk vigorously to bring it together.
• Let the ganache cool to room temperature, then pour over the cheesecake and smooth with a spatula.

Make the Whipped Cream:

• In a stand mixer, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until well combined.
• To pipe whipped cream rosettes, first fill a piping bag fitted with a star tip halfway with the whipped cream. Then, holding the bag at a 90-degree angle, gently squeeze to make small circles, releasing pressure and lifting away to complete each rosette. Sprinkle with mini chocolate chips.