Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.

Mix together the crust ingredients and press into the bottom of a 9-inch springform pan. Set crust aside.

Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, extracts, and food color and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.

If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter.

While the cake is cooling on the counter, prepare the chocolate ganache. In order to do this, heat chocolate chips, butter (cut into small cubes), and heavy cream in a pan in the microwave in 30 second increments. Continue to heat for 30 seconds, then stir well, then heat for 30 seconds and stir well. Do that three or four times, until the chocolate is very smooth and creamy. The chocolate may become too runny to spread on your cheesecake, so you may have to let it sit on the counter for a while, until it cools and thickens enough to spread.

Once the cheesecake and the chocolate ganache are sufficiently cool, pour the ganache over the top of the cheesecake, still in the springform pan. Put the whole thing in the fridge to chill over night. Once fully chilled, loosen the edges of the pan, and the cheesecake is ready to serve.