I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.
The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
Chocolate ganache
Place the chocolate chips in a heat proof bowl.
In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.
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