Preheat your oven to 300°F (150°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easier removal.

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and unsweetened cocoa powder. Stir in the melted butter until the mixture resembles wet sand. Firmly press the mixture into the bottom and about 1 inch up the sides of the prepared pan. Set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Slowly add the sweetened condensed milk, beating continuously until fully incorporated. Add the eggs, one at a time, followed by the vanilla extract. Mix just until smooth; avoid overbeating.

Toss one-third of the mini chocolate chips with the teaspoon of flour (this helps prevent them from sinking to the bottom). Gently fold the floured chips into the batter. Pour the cheesecake filling into the prepared crust. Sprinkle the remaining chocolate chips evenly over the top.

Place the cheesecake in the preheated oven and bake for 1 hour. Once the baking time has elapsed, turn off the oven but leave the cheesecake inside—without opening the door—for an additional hour to allow gradual cooling.

Remove the cheesecake from the oven and allow it to come to room temperature. Refrigerate for at least 4 hours, preferably overnight, before removing the sides of the springform pan and slicing to serve.