Chocolate Chip Cheesecake 

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 Make the crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let it cool completely.
 Prepare the filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add the granulated sugar and salt, beating until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, then gently fold in the semisweet and milk chocolate chips.
 Bake the cheesecake:
Pour the cream cheese mixture into the prepared crust.
Bake for 1 hour or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
 Make the ganache:
In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
Pour the simmering cream over the chopped semisweet chocolate and let it sit for 5 minutes.
Stir until the chocolate is fully melted and the ganache is smooth.
 Assemble the cheesecake:
Let the cheesecake cool completely at room temperature.
Pour the chocolate ganache over the top of the cheesecake and spread evenly.
Refrigerate the cheesecake for at least 2 hours, or until the ganache is set.
 Serve:
Once set, remove the cheesecake from the springform pan and transfer to a serving plate.
Slice and enjoy this indulgent, rich chocolate chip cheesecake!
This cheesecake is sure to satisfy your chocolate cravings!