Grease an 8-inch circular pan lightly or use an 8-inch store-bought crust. You can also keep it crustless if preferred.

Melt the chocolate chips in a microwave-safe bowl or small saucepan, then set aside to cool slightly.

In a mixing bowl, beat together the cream cheese, confectioners sugar, and vanilla extract until smooth. Add the melted chocolate and continue to beat until fully combined and silky smooth.

In another bowl, whip the heavy cream until medium peaks form. Gently fold the whipped cream into the chocolate mixture until well combined.

Pour the cheesecake filling into the prepared crust or greased pan. Place in the refrigerator for at least 6 hours to set. If desired, top with ganache or frosting.