Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes and let it cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until creamy. Then, add the eggs one at a time, mixing well after each addition. Finally, blend in the sour cream until fully incorporated.

Pour the cheesecake batter over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Let it cool at room temperature for an hour, then refrigerate for at least 4 hours.

In a medium bowl, whisk the vanilla pudding mix and milk together until smooth. Allow it to set for about 5 minutes before spreading it evenly over the chilled cheesecake.

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the chocolate chips and stir until melted and smooth. Let it cool slightly before drizzling it over the vanilla filling.

Carefully pour the ganache over the cheesecake and even it out.

Refrigerate for another hour to set the ganache. When you're ready, remove the springform pan and slice.