Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap with aluminum foil to prevent water ingress.

In a mixing bowl, combine chocolate wafer crumbs with melted unsalted butter, then press into the bottom of the springform pan. Bake for 10 minutes and cool completely.

Melt bittersweet chocolate in a double boiler, stirring until smooth. Let it cool slightly.

In a food processor, blend the full-fat cream cheese until smooth. Gradually add granulated sugar, light brown sugar, and cocoa powder until fully combined.

With the processor running on low, add the eggs one at a time, then pour in the heavy cream, blending until smooth.

Fold the melted chocolate and vanilla extract into the cream cheese mixture until well incorporated.

Pour the cream cheese filling over the cooled crust. Place the springform pan in a larger baking pan filled with hot water.

Bake for 1 hour and 10 minutes (center should be slightly jiggly). Allow to cool in the pan.

Refrigerate for at least 6 hours or overnight.

For the ganache, heat cream and pour over chopped chocolate, whisking until smooth. Cool before pouring over the cheesecake.

Let the ganache set for about 1 hour before slicing.