Triple Chocolate Cheesecake

I haven't decided if I am going to make this for Super Bowl Sunday or for Valentine's Day! I guess I will consult with all the strapping boys that will be eating with us tomorrow, guys usually aren't a big fan of chocolate. Although, I don't want to split a huge cheesecake between just me and Taylor either....decisions, decisions

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted

Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Chocolate Ganache

4 cups heavy cream
2 pounds best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.