Preheat the oven to 325°F (163°C).
Prepare the crust by combining the graham cracker crumbs and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
Pour the cheesecake filling over the pre-baked crust and smooth the top.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door, letting the cheesecake cool for 1 hour inside.
Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
Prepare the ganache by heating the heavy cream until it starts to simmer, then pour over the chopped chocolate and corn syrup.
Let the ganache sit for a few minutes to melt, then whisk until smooth.
Pour the ganache over the chilled cheesecake, smoothing it out evenly.
Refrigerate the cheesecake for an additional 1-2 hours for the ganache to set.
