Preheat oven to 325°F. In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

In a microwave-safe bowl, melt the chocolate chips with 0.75 cup of heavy cream, stirring until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract. Incorporate the melted chocolate mixture and stir until combined.

Pour the filling over the prepared crust. Bake for 105 minutes, or until the center is just set.

Allow the cheesecake to cool in the pan for an hour, then refrigerate for at least 4 hours before serving.