Preheat your oven to 325°F and prepare a 9-inch springform pan by greasing it and wrapping the exterior with aluminum foil.
In a large bowl, blend the softened cream cheese until creamy using an electric mixer.
Gradually incorporate the granulated sugar, mixing until smooth.
Add the vanilla extract and mix until combined.
Introduce the eggs one at a time, mixing on low speed after each addition.
Gently fold in the sour cream and flour until the batter is uniform.
In a separate bowl, whisk together the cocoa powder, melted chocolate chips, and melted butter until smooth.
Pour half of the cream cheese mixture into the prepared springform pan.
Layer half of the chocolate mixture on top and create a gentle swirl with a knife or skewer.
Repeat with the remaining cream cheese and chocolate mixtures.
Bake for 55-60 minutes, or until the center is set with a slight jiggle.
Turn off the oven and let the cheesecake cool inside for an hour.
After cooling, let it reach room temperature and refrigerate for at least 4 hours or overnight before serving.