- 1
Ingredients
- For the crust
- 1 1/2 cups graham cracker crumbs (10 crackers: 1 bag)
- 6 tablespoons unsalted butter, melted
- For the filling
- 32 ounces (4 blocks) low fat cream cheese at room temperature
- 1 1/2 cups sugar
- 4 whole extra-large eggs, at room temperature
- 1/4 cup sour cream, low fat
- 1 1/2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
- For the ganache
- 1/2 cup heavy cream
- 3/4 cup chocolate chips (milk chocolate or semi sweet)
Preparation
Step 1
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers and melted butter in a bowl until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and vanilla. Fold in the chocolate chips. Pour into the cooled crust.
To make the topping, heat the heavy cream and chocolate chips in a double boiler over low heat. Once the chocolate has melted and is stirred in, remove the bowl from the heat and let it cool. Allow it too cool to room temperature. It will thicken as it cools. But you will still be able to pour it onto the cheesecake. Carefully pour the ganache into the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge. Refrigerate until ready to serve.