In a heat-proof bowl, microwave 10oz of bittersweet chocolate chips until melted. Make sure to stir frequently and only melt for short amounts of time so the chocolate doesn't seize up or burn.
Add 4 room temperature blocks of cream cheese and 1 1/2 cups of powdered sugar to your mixing bowl fitted with the paddle attachment. Mix on low speed until combined. Next, add the 4 room temperature eggs one at a time, mixing thoroughly between each.
Scrape down the sides and then add in the 3 tbsp of cocoa powder - mix on low until combined.
Lastly, pour in the melted bittersweet chocolate and mix thoroughly.
Once all the ingredients are combined, scoop the cheesecake batter into the springform pan. Use two sheets of tinfoil to wrap the bottom of the springform pan to keep any water from getting in. Place the springform pan ontop of a baking sheet. Place the baking sheet/ tin foil-wrapped springform pan in the oven on the middle rack. Carefully fill the baking sheet with water until it's 3/4 of the way full. Close the oven and bake the cheesecake for 60 minutes.
Once the 60 minutes is up, turn the oven off and let the cheesecake sit with the oven door closed for 30 minutes. After 30 minutes, crack the oven door open slightly and allow the cheesecake to cool in the oven for another 45 minutes. After this remove the cheesecake from the oven and let it continue cooling on a cooling rack.