Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper and butter.

Melt the unsalted butter in a microwave-safe bowl, then mix in sugar, eggs, cocoa powder, flour, salt, and vanilla extract to create the brownie batter.

Pour the brownie batter into the prepared pan and bake for 18-20 minutes until a toothpick comes out with a few moist crumbs.

Cool the brownie base slightly before preparing the cheesecake filling.

In a mixing bowl, beat cream cheese with sugar until smooth, then add sour cream, eggs, and vanilla extract, mixing until creamy.

Pour the cheesecake filling over the cooled brownie base and spread evenly.

Bake the cheesecake for 45-50 minutes, until the center is set but jiggles slightly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Heat heavy cream until simmering, then pour it over chocolate chips. Let sit for 2 minutes before stirring until smooth.

Pour the ganache over the chilled cheesecake and garnish with chocolate chips before serving.