Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until well combined. Add the vanilla extract, followed by the eggs one at a time, mixing gently to avoid air bubbles.

Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.

After baking, let the cheesecake cool for about an hour, then transfer it to the fridge to chill for at least 4 hours or overnight.

In a small saucepan over medium heat, heat the heavy cream until it simmers. Remove from heat, add the chocolate chips, and stir until melted and smooth. Allow it to cool slightly before spreading over the chilled cheesecake.

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread this over the top of the cheesecake.

Slice the cheesecake and serve. Keep extra forks handy, as it's hard to resist a second slice!