Ingredients
Method
Prepare the crust:
- Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add the sugar and vanilla extract, continuing to beat until well combined.
Incorporate eggs and cream:
- Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and flour until the batter is smooth and free of lumps.
Bake the cheesecake:
- Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan on a baking sheet to catch any spills. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Prepare the ganache:
- While the cheesecake bakes, heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Cool and top:
- Remove the cheesecake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen it. Pour the prepared chocolate ganache evenly over the top of the cheesecake.
Chill before serving:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavors. Slice and serve chilled.
- Enjoy!
