In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
Beat in the sugar and dutch process cocoa powder until smooth.
Add the eggs, one at a time, and the REMAINING 1/2 cup of heavy cream, mixing until combined.
Fold in the chocolate mixture.
Add the vanilla and stir to combine.
Pour the batter on top of the cooled cookie crust.
Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
Remove the cheesecake from the oven and let it rest until the pan is cooled.
Refrigerate for 4 hours or until completely chilled.