Add the ingredients to a medium bowl and mix until fully combined.

Press the mixture onto the bottom and sides of a 9 or 10 inch springform pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

In the meantime, add 2/3 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combine and a gelatin mixture is formed. Set aside.

Add the 20 ounces of chopped chocolate to a medium bowl, heat 1/2 cup of heavy whipping cream until hot and pour over the chocolate. Let it stand for 1 minute, stir to combine. If needed microwave for 30 seconds and stir until the chocolate is fully melted. The mixture should be smooth and shiny. Set aside to cool.

In a large bowl, using an electric hand mixer or stand mixer, beat cream cheese, add sugar on medium-low speed until combined. Stop a few times to scrape the sides and bottom of the bowl.

Add cocoa powder and mix until combined.

In a chilled mixing bowl, add the remaining 2 cups of cold heavy whipping cream. Whip on high speed until stiff peaks form.

Manually, using a spatula, fold the whipped cream into the cream cheese mixture. Make sure it's all combined, beat on low speed for 1-2 minutes.

Add in the vanilla extract and gelatin mixture to the bowl, mix on low-medium speed to combine.

Add the melted chocolate to the batter, mix on low-medium speed to combine. Using a spatula scrape the sides and bottom of the bowl.

Spread the cheesecake filling onto the prepared pan. Level the top with a spatula.

Set the cheesecake in the refrigerator to chill and firm, 6-8 hours or better, overnight.

Add chocolate and corn syrup to a medium bowl.

Heat heavy cream in the microwave for 1 minute, until hot.

Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 20-30 seconds to melt any remaining small lumps.

Let cool to room temperature, but not to harden.

Pour chocolate ganache over the cheesecake and distribute evenly using a spatula.

Garnish with chocolate whipped cream roses and chocolate sprinkles.

Chill for one more hour and serve.

Always serve chilled and store in the fridge.

Store in the fridge for up to 4 days.