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Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Step 4: Make the Ganache Topping
Heat the heavy cream until it just starts to simmer.
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy.
Let cool slightly, then pour over the chilled cheesecake.
Step 5: Serve and Enjoy!
Let the ganache set for about 15 minutes before slicing.
Garnish with chocolate curls, whipped cream, or berries if desired.
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