Start by combining graham cracker crumbs, sugar, and melted butter in a bowl.
Line the bottom of a 9” springform pan with parchment paper, add crust mixture and press into the bottom
Break the kit kat bars up and line the outside of the pan, bottom sides facing inward. Press them into the crust mixture a little for stability. Any leftovers you have can be used for garnish at the end.
Next, whip 2 cups heavy cream in a cold bowl to stiff peaks, set aside.
Beat the softened cream cheese blocks with 1 cup powdered sugar until smooth.
Fold the cream cheese mixture into the whipped cream.
Add the cheesecake filling to the springform pan, carefully using a large spoon or silicone spatula.
Cover the pan with plastic wrap, chill for at least 5 hours.
Take the last ½ cup of heavy cream and get it hot- not boiling.
Add the chocolate chips and let that rest for about 10 minutes before whisking- this will ensure your ganache isn’t grainy.
Top the chilled cheesecake with ganache, cover it back up and chill for 2 more hours.
Finish with chopped kit- kat pieces, release the cheesecake carefully from the springform pan, slice with a very sharp knife or pie server and serve immediately. Leftovers can be stored in the fridge for up to a week!