In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9x9-inch baking dish to form the crust. Chill in the refrigerator for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Slowly pour the melted chocolate into the cream cheese mixture, folding gently until the chocolate is fully incorporated and the mixture is smooth.

Spread the chocolate cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.

Sprinkle the chocolate chips evenly over the top of the cheesecake.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Once set, cut into bars and garnish with chocolate shavings or a dusting of cocoa powder if desired. Serve chilled.