Make the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine chocolate cookie crumbs, sugar, and melted butter until well-blended. Press this mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 8-10 minutes, then remove from the oven and allow to cool.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until creamy and smooth. Gradually mix in heavy cream, cocoa powder, and vanilla extract until fully combined. Add eggs one by one, mixing well after each addition. Finally, stir in the melted chocolate until the batter is smooth.

Bake the Cheesecake: Pour the cheesecake filling onto the cooled crust in the springform pan. Bake for 50-60 minutes, or until the edges are set while the center remains slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.

Chill the Cheesecake: Once cooled, carefully remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours or overnight for the best texture and taste.

Prepare the Ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the hot cream over the chopped chocolate, allowing it to sit for 1-2 minutes before stirring until smooth.

Top the Cheesecake with Ganache: Once the ganache has cooled slightly, pour it over the chilled cheesecake, allowing it to drip down the sides. Refrigerate for an additional hour to set the ganache.

Serve and Enjoy: Slice and serve this luscious Triple Chocolate Cheesecake with your favorite toppings for that extra flair!