Preheat your oven to 325°F (160°C). Place a rack in the center of the oven.

In a medium bowl, mix together the chocolate graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a measuring cup to compact the crumbs.

In a large mixing bowl, beat the softened cream cheese until smooth. This step is important because any lumps at this stage will remain in the final texture. Add 1 cup of granulated sugar and 1 tsp vanilla extract, and continue to beat until well combined.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between eggs. This helps the filling stay uniform without overmixing.

Stir in the melted semi-sweet chocolate and cocoa powder until fully incorporated and smooth. Make sure the melted chocolate is warm but not hot, so it does not cook the eggs.

Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results. Do not skip the chilling time; cold cheesecake slices cleanly and tastes richer.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy.

Pour the chocolate ganache over the chilled cheesecake, spreading it evenly over the top. Allow the ganache to set before serving. You can place the cheesecake back in the refrigerator for 15 minutes to speed this up.

Slice with a sharp knife, wiping the blade between cuts. Enjoy your Triple Chocolate Cheesecake Delight.