Using a double boiler, melt the 1 C of chocolate and set aside
In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.
In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.
Gradually mix in the coco sugar mixture and mix on medium speed until combined.
Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.
Mix in the rest of the eggs, beating fully until adding the rest.
Add the sour cream and heavy cream into the cream cheese mixture and beat until combined
Pour the cheesecake batter on top of the cake filling the pan about 1/4 from the top.
Place the cheesecake into the oven and bake for 1 hour and 15 minutes.
When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.
Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.
Once the cheesecake is cooled, start making your chocolate ganache