To make the crust, preheat the oven to 300 degrees. Wrap the outside of a 10-inch springform pan in a double layer of foil. Spray pan with non-stick cooking spray.
Combine the graham cracker crumbs, sugar, cocoa powder, and butter in a small bowl and stir to combine.
Press the crust into the pan to form a crust.
Prepare the filling by adding the room temperature cream cheese to the bowl of a stand mixer fitted with the whisk attachment.
Beat until creamy. Beat in the condensed milk. Add the vanilla and eggs, one at a time, and beat until smooth and creamy.
Pour half of the batter into the prepared pan.
Prepare the chocolate swirl by melting the chocolate chips and shortening in a small, microwaveable bowl for 30 seconds on low speed. Stir until melted.
Drizzle half of the chocolate over the batter and use a wooden skewer to swirl it through the batter.
Gently pour the remaining cheesecake batter over the chocolate swirl. Repeat with the remaining chocolate.
Bake for 1 hour. Turn the oven off and leave the door closed. Let sit for 1 hour. Allowing the cheesecake to cool slowly in the warm oven will help prevent it from cracking.
Remove from the oven to the counter top to cool completely. Refrigerate for 4 hours or more before serving.