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1. Preheat your oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for about 10 minutes, or until lightly golden. Let it cool.
5. In a large mixing bowl, beat the softened cream cheese until smooth.
6. Add the granulated sugar and vanilla extract, mixing until well combined.
7. Add the eggs one at a time, mixing on low speed after each addition.
8. Add the sour cream and heavy cream, beating until smooth.
9. Gently fold in the hot fudge sauce until swirled throughout.
10. Pour the cheesecake filling over the cooled crust.
11. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
12. Bake for 55-65 minutes, until the edges are set but the center jiggles slightly.
13. Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.
14. Remove from the oven and water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
15. In a clean mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
16. Beat on medium-high speed until soft peaks form.
17. Spread the whipped topping over the chilled cheesecake and garnish as desired.

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