• Preheat the oven to 325°F. Line a 9-inch springform pan with aluminum foil or use a baking bag to ensure water doesn’t enter.

Make the Crust:

• Put the graham crackers and sugar in a food processor and process until finely crushed.
• Add the butter and pulse until it’s like wet sand.
• Press this mixture into the bottom and a little way up the sides of the prepared pan.
• Bake for 12 to 15 minutes or until golden brown and dry to the touch.
• Allow the crust to cool while making the cheesecake filling.

Make the Filling:

• Beat the cream cheese and sugar in a mixing bowl, using a hand or stand mixer, until smooth.
• Add the Greek yogurt and vanilla extract, then mix on low, until just combined.
• Briefly beat the eggs in a small mixing bowl until just combined.
• With the mixer on low, add the eggs gradually into the cheesecake filling until just combined. Use a spatula to scrape the mixture off the sides and bottom of the bowl too.

Make the Chocolate Swirl:

• Microwave the chocolate chips and heavy cream in a bowl for 30 seconds and stir.
• Repeat another few times until the mixture is fully melted and smooth.
• Pour half of the cheesecake batter into the crust and spoon about half the chocolate in dollops on top.
• Swirl the chocolate with a chopstick, skewer or knife into your desired design.
• Scoop in the rest of the cheesecake filling and gently tap the baking pan several times on the counter to get rid of any air bubbles.
• Now dollop the rest of the chocolate mixture on the top and swirl the second layer of chocolate into the cheesecake.
• Put the cheesecake into a large roasting pan lined with a lint-free towel to hold it in place.

Bake the Cheesecake:

• Slide the pan into the oven and pour boiling water along the outside of the springform pan until the roasting pan is half-filled with water.
• Tent foil over the top of the pan to avoid a browned top.
• Bake for 75 to 85 minutes or until the edges of the cheesecake are set but the center still jiggles a little. The center of the cheesecake should read 150°F when checked a digital thermometer.
• Turn off the oven and let the cheesecake cool with the oven door cracked open for an hour.
• Take the cheesecake out the water bath and cool it to room temperature, about 1 hour more.
• Use plastic wrap to wrap the cheesecake well and chill it overnight.
• Discard the plastic wrap and slice and serve the cheesecake.