Preheat your oven to 350°. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil.

In a medium bowl combine the crushed graham crackers, melted butter, sugar, and salt. Mix until fully combined. It should be the texture of wet sand.

Firmly press the crumbs into the bottom of the prepared pan.

Bake the crust for 9-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely while you prepare the filling.

Preheat your oven to 450°.

In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until smooth. Add the sugar and beat until fully combined and smooth.

Add the eggs one at a time, combining fully and scraping down the sides and bottom of the bowl between each addition.

Add the heavy cream and vanilla and beat until just combined. Fold the chocolate chips into the mixture.

Pour the filling into the prepared pan.

Place the cheesecake into a deep pan. Boil enough water to fill the pan up to halfway up the cheesecake pan.

Pour the boiling water into the pan, stopping halfway up the springform pan.

Place the pan on the center rack of your oven.

Bake for 15 minutes, then reduce the temperature to 225° for 1 hour and 20 minutes to 1 hour and 35 minutes, or until only the center of the cheesecake jiggles slightly.

Remove the pan from the oven and allow it to rest on the counter for an hour or until room temperature. Transfer the cheesecake to the fridge to chill overnight.