Step 1: Prepare the Crust. In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are thoroughly moistened.
Step 2: Press the mixture firmly into the bottom of a greased 9-inch springform pan. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.
Step 3: Prepare the Chocolate Fudge Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, cocoa powder, and vanilla extract with an electric mixer until smooth and creamy, scraping down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating on low speed until just combined after each addition. Do not overmix. Gently stir in the heavy cream until fully incorporated.
Step 5: Pour the cheesecake batter evenly over the chilled crust in the springform pan.
Step 6: Bake the Cheesecake. Preheat your oven to 325°F (165°C). Bake for 45-50 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
Step 7: Turn off the oven, prop the oven door slightly ajar, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
Step 8: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly set.
Step 9: Garnish and Serve. Before serving, carefully remove the sides of the springform pan. Garnish the top of the cheesecake with whipped cream, chocolate shavings, chopped nuts, and optional fresh berries or mint leaves. Serve immediately and enjoy your decadent Chocolate Fudge Truffle Cheesecake!