In a medium bowl, mix together graham cracker crust ingredients until well combined. The mixture should resemble wet sand.

Pour the graham cracker mixture into a 9 inch springform pan. Use the bottom of a cup and pack the mixture into the bottom and a little bit up the sides of your springform pan.

Bake the crust in the center of your preheated 325°F oven for 8 minutes. This will help set the surface of the crust and keep it crisp, but it won't really change in appearance.

Take the crust out of your oven (leaving the oven set to 325°F) and set aside to cool slightly while you prep the cheesecake filling.

In a large bowl, combine cream cheese blocks and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until you no longer see any dry sugar and you have a smooth mixture.

Add your yogurt / sour cream, flour, salt, and vanilla. Whisk to combine.

Whisk your eggs into the cream cheese mixture one at a time, mixing each egg in before adding the next one. Take care not to over mix as it can cause cracks in your cheesecake! If you used an electric mixer for the first few steps, I recommend switching to mixing the eggs in by hand with a whisk - you're way less likely to accidentally over mix!

Pour about ⅓ of the cheesecake batter over your slightly cooled graham cracker crust (it's ok if it's still warm!) Spread the filling into an even layer to the edges, and set aside.

Divide the remaining batter into 2 separate bowls. To one of the batters, whisk in the melted semi-sweet chocolate until just combined. Take care not to over mix! Spoon dollops of this batter over the plain cheesecake batter in your pan. Gently spread into an even layer. Try not to disturb the bottom layer too much.

To the remaining ⅓ of the cheesecake batter, add in your melted dark chocolate and black cocoa powder. If you want an even darker top layer, feel free to mix in a few drops of black food coloring as well! Whisk everything together until combined, again taking care not to over mix. Dollop this batter over your lighter chocolate batter and spread into an even layer.

Place a large baking pan into the bottom rack of your oven and fill with about 2 inches of boiling water. Place the cheesecake on the center oven rack directly above the water filled pan. Bake the cheesecake in your preheated 325°F oven for 65 to 70 minutes, or until evenly puffed. If you shake the cheesecake, the center should still jiggle but the edges should hold in place.

Turn the oven off and slightly crack the oven door open. Cool the cheesecake for 1 hour in the oven with the door slightly ajar. After about 30 minutes of cooling, carefully run a thin knife along the edges of the cheesecake to loosen any edges that may be stuck to the pan (this helps prevent cracks!) Then continue cooling until the 1 hour is up.

Take the cheesecake out of the oven and cool completely to room temperature on your counter. Cover the cheesecake and place in the fridge to cool for 4 to 6 hours, or until firmed up and set.

Pour your heavy cream into a small saucepot. Place over medium heat and heat until the cream just starts to steam. Do not boil! Add your chopped chocolate and whisk until melted and smooth.

Pour the ganache into a medium bowl and let cool for about 5 minutes so it's not steaming hot.

Unlatch the springform pan and place your cheesecake on your cake stand or serving plate. Pour the ganache over the cheesecake and spread to the edges. Sprinkle chocolate shavings along the edges of your cheesecake if you'd like for decor.

Slice and enjoy!