Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium mixing bowl, combine the crushed chocolate wafer cookies, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 8-10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and cocoa powder, beating until well combined. Mix in the melted Godiva chocolate, ensuring it is evenly incorporated. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating. Stir in the vanilla extract and heavy cream until the batter is smooth and silky. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in during baking. Place the pan in a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan, creating a water bath. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.

Step 4: Cool and Chill

Remove the cheesecake from the water bath and cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.

Step 5: Make the Chocolate Ganache Topping

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the chopped Godiva chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy. Stir in the butter for added shine and richness. Allow the ganache to cool slightly before pouring over the chilled cheesecake. Spread evenly with an offset spatula, letting some ganache drip down the sides for a dramatic effect.

Step 6: Garnish and Serve

Return the cheesecake to the refrigerator for 30 minutes to set the ganache. Before serving, garnish with whipped cream, shaved chocolate, or fresh berries for an elegant touch. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.