Preheat the oven to 300ºF. Combine the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.

Press the mixture into the bottom and up the sides of a 10-inch springform pan. Sprinkle with chocolate chips.

Bake for about 5 minutes or until the chocolate chips start to melt. Remove from the oven and spread the melted chocolate evenly over the crust. Place the pan in the freezer while preparing the filling.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and lump-free.

Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed. Avoid overmixing to maintain a creamy texture.

Gently fold in the crushed toffee bits. Pour the filling over the cooled crust and smooth the top. Shake the pan gently to remove air bubbles.

Place the springform pan on a cookie sheet and wrap the sides of the pan with damp kitchen towels.

Bake for 1 hour and 15 minutes. The edges should be set, but the center will have a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Remove from the oven and let it cool for another 30 minutes at room temperature. Refrigerate for at least 4 hours, preferably overnight.

Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl.

Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake, spreading it to the edges of the crust.

Sprinkle the remaining crushed toffee bits over the top.