If you are making your own whipped cream, beat one cup heavy whipping cream until stiff peaks are formed. Add in ¼ cup powdered sugar and one teaspoon vanilla and beat again until well-combined. This mixture makes two cups of whipped cream. Set aside.
Place chocolate chips in a microwave-safe bowl. Microwave at one minute increments, stirring after each one, until chocolate chips are fully-melted. You can also use a double-boiler if you prefer. Set aside to let cool a bit.
Beat cream cheese, sugar, and butter until smooth and creamy.
Gradually add in melted chocolate chips and beat until everything is combined.
Fold in whipped cream until blended. Pour this cheesecake mixture over the cooled chocolate graham crust and spread until smooth. Freeze for about an hour.
After cheesecake is firm, remove from the pan by pulling up both edges of the parchment paper sling. Then cut into 1-inch squares. You can garnish with berries, small pieces of graham crackers or a little dollop of whipped cream.