Preheat the oven to 350°F.
Spoon ⅓ of the cheesecake mixture onto the crust.
Add ⅓ of the ganache in dollops and repeat twice.
Use a spoon or knife to swirl through the chocolate ganache.
Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
After baking, turn off the oven, crack it open, and let the cheesecake cool inside for 30 minutes.
Remove the cheesecake, run a knife along the edges, and let it cool completely before refrigerating for at least 1 hour.