Preheat your oven to 325°F (160°C).

Combine chocolate graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated. Press this mixture into the bottom of a springform pan. Bake for 10 minutes.

Beat the cream cheese in a large bowl until smooth and creamy. Add granulated sugar, sour cream, and cocoa powder, mixing until well combined. Incorporate the eggs one at a time.

Fold in the semi-sweet chocolate chips and pour the mixture over the prepared crust.

Bake for about an hour until the edges set but the center remains slightly jiggly.

Cool at room temperature for a bit, then refrigerate for at least four hours or preferably overnight before serving.