• Arrange your oven rack to the second from bottom position. Preheat your oven to 325°F.
• Line the bottom of your springform pan with parchment paper and lightly spray the sides of the pan with non-stick spray.
• Wrap the pan well with several layers of heavy duty aluminum foil and tie a slow-cooker oven liner around the pan (recommended). The liner will prevent water seeping in from the water bath. If you don't use the liner, be sure to wrap the pan with a few extra layers of heavy-duty aluminum foil.

Make the Graham Cracker Crust:

• Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Add the mixture to the prepared pan, spread it out evenly, and then use the bottom of a glass or measuring cup to pack it down tightly into the bottom and slightly up the sides.
• Prebake the crust for 10 minutes. Begin boiling water for the water bath.

Make the Cheesecake Filling:

• In a large bowl or bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy without any lumps. Wipe any lumps of cream cheese off of the mixer and the sides of the bowl.
• Add the granulated sugar, cornstarch, and salt, and mix until the batter is smooth. Add the heavy cream and vanilla extract and mix on low speed until combined and smooth. Wipe the sides of the bowl and mixer. Add the room temperature eggs, one at a time, and mix on low speed until just combined after each, don't overmix. Wipe the sides of the bowl and mix just until the batter is smooth. Fold in the mini chocolate chips.
• Pour the batter over the prebaked crust. Gently tap the pan on your counter a few times to get rid of any trapped air bubbles in the filling. Place the cheesecake inside a large roasting pan with high sides. Set in the oven and then carefully pour the boiling water inside the roasting pan, going 1-2" up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 10 minutes. Gently shake the pan to check on it, if it's set around the edges and only slightly wobbly in the center, it's done. If it's still very pale and wobbly all over, keep baking and check again in 5-minute intervals until it looks set around the edges.
• Once the cheesecake is done, turn the oven off and leave the cheesecake inside with the door cracked for 1 hour. Remove from the oven and water bath and let cool completely at room temperature. Once cool, refrigerate the cheesecake, still in the pan, for at least 4 hours or overnight(recommended) before removing the sides of the pan, slicing, and serving.
• Garnish with whipped cream and more chocolate chips before serving, if desired.