Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add vanilla extract and mix well.

Add the eggs one at a time, beating well after each addition. Then mix in the sour cream until everything is well combined.

Pour half of the cheesecake batter over the crust. Drizzle half of the chocolate ganache over the batter and use a knife to swirl it in gently.

Pour the remaining batter on top and repeat the swirling process with the rest of the ganache.

Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight before serving.