Crust
1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Filling
16 ounces softened cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups melted, cooled semi-sweet chocolate chips
1/3 cup heavy whipping cream
Mousse
1 cup heavy whipping cream
1 1/2 cups melted, cooled semi-sweet chocolate chips
1/4 cup cold water
1 envelope unflavored gelatin
Ganache
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1 cup heavy whipping cream
Crust
Heat oven to 325°F. Combine all ingredients and press onto bottom and 1 inch up sides of 9 inch springform pan.
Filling
Beat together cream cheese and sugar. Beat in eggs, one at a time, beating well after each addition. Stir in melted chocolate, vanilla and cream till well blended. Pour into crust. Bake 50-60 minutes till set. Let cool completely before topping with mousse layer.
Mousse
Sprinkle gelatin over cold water and let stand 3-5 minutes to soften. Heat gently, stirring till gelatin is melted. Cool. Whip cream to soft peaks. Add melted, cooled chocolate and whip to partially stiff peaks. Pour in gelatin in steady stream and beat to stiff peaks. Spoon over top of cooled cheesecake layer and smooth top. Cover and chill 4-6 hours.
Ganache
Melt chips and cream together. Stir in vanilla. Let cool to room temperature but still pourable. Remove pan sides from cheesecake. Place on serving platter. Pour ganache over entire cake, spreading on sides and smoothing top. Chill till set.