1. Preheat oven to 300F.
2. Grease the sides and bottom of a spring form pan with cooking spray. I always line the bottom with parchment paper, so it is easier to separate the cake and the bottom of the pan.
3. Wrap the bottom and the sides of the pan with 2-3 layers of heavy duty aluminum foil. (Important, because leaks will make a mess in the oven and burned butter may create smoke! It has hapenned to me many times...).
4. In a bowl mix together cookie crumbs, butter and sugar and press tightly to the bottom of the pan.
5. In the bowl of a stand mixer, cream together cream cheese and sugar. Add melted chocolate and mix to combine. Scrape down the bottom and the sides of the mixing bowl. Add eggs one at a time, mixing on low speed after each addition until incorporated. Add vanilla extract and heavy whipping cream. Beat to combine.
6. Pour batter into the spring form pan. bake for 60-65 minutes, until the top of the cheesecake no longer looks glossy.
7. Run a knife between the cake and the sides of the pan. Cool cake completely in the pan.

To prepare the ganache:

1. In a saucepan, scald the whipping cream whipping cream. Melt in the semisweet chocolate chips over very low heat. Do not overheat the chocolate. I take it off the heat and stir until all the chocolate is melted. You may need to return it to the heat a couple of times to make it perfectly smooth. Cool almost to room temperature.
2. Pour ganache over cooled cake and spread evenly over the top and sides with a decorators spatula.

For the chocolate whipped cream:

1. Over a double boiler melt the chocolate and whipping cream together, stir until smooth. Let the mixture cool to room temperature.
2. Whip heavy cream and powdered sugar until firm peaks. Add chocolate mixture and mix until just combined.
3. Pipe some whipped cream on top of the cake. Sprinkle with chocolate shavings. Slice and enjoy.