1/2 cup milk
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for ganache)
Directions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and flour until the batter is smooth.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
While the cheesecake is baking, prepare the chocolate ganache by heating 1/4 cup of heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth.
Once the cheesecake is done, allow it to cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan.
Pour the chocolate ganache over the top of the cheesecake, spreading it evenly.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Variations & Tips
For a twist, try using a chocolate cookie crust instead of graham crackers for a more intense chocolate flavor. You can also add a layer of pastry cream between the cheesecake and the ganache for an extra nod to the traditional Boston Cream Pie. If you prefer a lighter version, substitute half of the cream cheese with ricotta cheese. For a gluten-free option, use gluten-free graham crackers or cookies for the crust.
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