In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together for 1 minute to ensure that it is smooth and creamy. Add the heavy cream, sour cream, vanilla, and salt, and beat together for 30 seconds. Add the eggs and egg yolks and beat for 30 seconds to fully incorporate.
32 ounces cream cheese, ⅔ cup granulated sugar, 1½ cups heavy cream, ⅓ cup sour cream, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 4 large eggs, 3 large egg yolks
Add the melted chocolate chips, cocoa powder, and flour and mix until completely combined.
1 cup chocolate chips, ½ cup unsweetened cocoa powder, 1½ tablespoons all-purpose flour
Pour the cheesecake batter into the springform pan on top of the crust and smooth out.
Wrap the bottom and up the sides of a springform pan with foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan filled with enough hot water to come 1 inch up the sides of the springform pan to create a water bath.
Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may tent a piece of foil over the cheesecake after 45-60 minutes of baking. Make sure the foil does not touch the surface of the cheesecake.
Once baked, turn the heat off and leave the cheesecake in the oven with the door closed for 1 hour.
Once set, remove the cheesecake from the oven, unwrap the foil from the springform pan, and place a springform pan onto a cooling rack or hot pad to cool completely.
Once cooled, cover with foil or plastic wrap and place in the refrigerator to chill for at least 8 hours.